Rockin’ Ricotta Replica
Ricotta replica is a hero around our Hampton Vegan home.
What would Italian food be without Ricotta?!
Well, an Italian entree usually makes an appearance around our dinner table about once a week. And it’s not always the same thing. So it might be spaghetti one week, stuffed shells the next, while lasagna might happen the following week. Then eggplant parmesan is one of my favorites so that plays a role, as well.
So taking ricotta off the dinner table left a gaping hole and a need to find a replacement when vegan became our new way to eat. Spaghetti wasn’t going to cut it every week. Because, hey, we like a little variety here!
When I could take it no more, scouring the web produced some very fancy creations. Then there were recipes that needed a lot more attention than I really wanted to give them. But I tried several anyway and decided to keep looking until I found a perfect fit. I believe in Goldilocks way of thinking. Continue the search until you find the one that’s just right.
Vegan Ricotta Cheesse-Found It!
So, I did find it! And the simplest, easiest one (thankfully) was also the best-tasting recipe as well! Giant heaps of praise to the queen of vegan- The PPK, Isa Chandra Moskowitz. (Long may she reign). Therefore, her recipe is now my recipe and is now your recipe.
And it would be impossible to make our Elegant Eggplant Parmesan or Lovely Luscious Lasagna without the help of this basic cheesy creation. Love this!
Yup! Vegan Cheese, people!
If you are in need of a little cheese love for your homemade dishes, you should also try our Perfect Parmesan-vegan style. It’s great on pizza and tops all kinds of other foods!
Also, check out the recipe for Posh Pesto for your basil/cheesy hook-up.
Another must-try is our Vegalicious vegan cheese sauce. It’s an unbelievably good cheesy sauce.
Finally, if you’re craving nachos, you’re craving our Quicky Quality Queso sauce.
With these cheesy recipes in your vegan recipe box, you’ll be snubbing your nose at all those dairy versions!
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Ricotta Replica
Ingredients
- 1 container (about 14 ounces) firm or extra firm tofu drained (pressed if you want a drier consistency) I ususally do a light press
- 3 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 or 2 tablespoons vegan pesto optional or chop/chiffonade a few basil leaves for added flavor (optional)
Instructions
- Mash with a fork or crumble the ricotta with your hands to resemble the consistency of ricotta.
- Add in the rest of the ingredients and blend well
- Store in refrigerator for up to a week.
