I am a woman of many things, but mostly I am a woman of cheese (seriously, I even have merch that says it). But I also love my vegan options and look for vegan subs anywhere I can (plus I adore all my vegan queens who follow me!). So when I started messing around with vegan ricotta recipes I just knew I had to perfect my own. And with this version, I think I finally nailed the creaminess that you get from the OG ricotta, while still using affordable and accessible pantry staples.
The big key to how to make vegan ricotta like the “real deal” is all in how you
- Mash it
- Store it
The few tips I figured out are:
- Mash it with a fork for way longer than you think you need. After mixing in the main flavoring ingredients, add 1 tbsp of plain plant-based milk at a time (continuously mashing) and you’ll see the mix get creamier and creamier!
- Store with 1 extra tablespoon of plantbased milk. Real ricotta rests in a bit of liquid, and giving your vegan ricotta the same opportunity helps preserve moisture and creaminess!
- Make sure you get that acid in. My recipe calls for red wine vinegar, which I think lends the best flavor. But if you don’t have that on hand, don’t just choose to skip it! Adding either lemon juice or ACV or another vinegar will give you some serious tang that you subconsciously look for when eating cheese.
- 1 block firm tofu patted dry but not pressed
- ½ tsp salt
- ½ tsp garlic powder
- ¾ tbsp red wine vinegar
- 4-5 tbsp plain plant-based milk
- Add the garlic powder, vinegar and salt to the tofu.
- Mash with a fork until smooth. Add 1 tbsp of plant based milk at a time, and keep mashing until creamy.
- Store in an airtight container with 1 extra tbsp of milk over the top.
- This will last in the fridge for 5-7 days.