Motherhood

Vgean Ricotta Cheese Blender Recipe MyMommaToldMe.comMy cheese can kick your cheese’s butt!  That’s right!  Think your cheese has a lot of protein?  Think again!  My cheese is made with tofu and packs a powerful protein-packed punch!  And you know what it doesn’t have?  Cholesterol and tons of saturated fat like animal-based cheese does!  Yup, my cheese does tricks!

Vitamix Recipe Vegan Ricotta Cheese by MyMommaToldMe.comOkay, seriously this is the best thing ever and has rocked my nutritarian/vegan world!  It’s super-quick, after you drain and press your tofu you just dump all the ingredients in your blender and voila you’ve got Ricotta!  After cruising the web for recipes and inspiration, I modified this recipe from Minimalist Baker to make it more nutritarian-friendly by increasing the tofu, halving the oil and not adding salt.  This is a clean cheese people!

Vegan Ricotta Cheese Recipe Ingredients by MyMommaToldMe.com

INGREDIENTS:

  • 1/3 cup lemon juice
  • 19 oz. block organic tofu (I use Trader Joe’s brand in the pink wrapper), drained and pressed for 10 minutes
  • 3 tbsp. nutritional yeast
  • 1/2 cup fresh basil, chopped
  • 1 tbsp. dried oregano
  • 1 1/2 tbsp. olive oil
  • 1/3 cup vegan Parmesan cheese (get recipe here)
  • fresh ground pepper to taste

DIRECTIONS:

Press your block of tofu between two plates with paper towels on top and bottom.  I rested a few books on top of the plate to speed the process along.  After the tofu is nice and dry add all the ingredients to your blender.  PULSE the mixture and you’ll have to scrape the sides down so everything incorporates.  You want a nice texture (very much like real Ricotta), take a look at the picture at the top of this post.  Have a taste and adjust seasonings as needed, adding more salt (if you’re not on the nutritarian plan) and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.

Want to know how you should use your new favorite Vegan Ricotta?

Check out this Easy Vegan Pita Pizza recipe!

Check out these yummy Vegan Stuffed Mushrooms!

 

xo, Kristen
Kristen Hong of Hello Nutritarian

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Discussion

  • Jen says:

    If I’m on the 6 week plan, should I be omitting the oil? Will this recipe stlll work out okay?

    • Kristen says:

      Hi Jen!

      Yes! If you are on the 6 week plan you should omit the oil! I make it without oil all the time and it works perfectly without it!

      xo, Kristen

  • Carolyn says:

    This recipe is amazing!! I’ve made it several times already and always so easy and turns out great. I don’t have to miss cheese so much anymore! Thank you for all your yummy recipes…definitely makes it easier to eat to live.

    • Kristen Hong says:

      Hi Carolyn!

      I’m so happy to hear that you liked this recipe and it’s helping you along your nutritarian journey!

      xo, Kristen