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When switching to a plant-based diet, cheese is often one of the most difficult things to give up. Do not fear! There are TONS of swaps you can use to add that creamy, indulgent taste to your dishes. Today we are sharing our plant-based swap for ricotta, which can be used in your favorite lasagna recipe or even dolloped on top of a fresh homemade pizza.
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We really love making macadamia nut ricotta, but wanted a way to lighten it up a bit, so we decided to add in some tofu. We think this combination of the two has just the right balance!
We also like to add lots of fresh basil to our ricotta, which gives it a green hue and a punch of flavor. After you gather the ingredients, it will just take a few easy steps to make this in your food processor.
Be sure to watch the video to see us make the recipe and get even more tips!
Plant-Based Macadamia Tofu Ricotta Cheese
Ingredients
- – 2oz macadamia nuts (1/2 cup)
- – 2 Tbsp nutritional yeast
- – 8oz extra firm tofu, drained
- – 3-4 cloves garlic
- – Fresh basil to taste (we used approx. 15 leaves)
- – 1 Tbsp lemon juice
- – 1/4 tsp nutmeg
- – Dash of cayenne pepper
- – Dash of black pepper
- – OPTIONAL: 1/4 tsp salt
Directions
- Add macadamia nuts and nutritional yeast to food processor and process until you have a fine powder.
- Add remaining ingredients and process until smooth.
Store in the refrigerator for up to a week.
My absolute favorite way to enjoy this ricotta is on a homemade pizza. I like to take a cookie scoop and add a few dollops right on top before we bake it.
For those who are wondering – no, we don’t have a recipe for this pizza crust just yet. We’ve been working on developing it and will film a video as soon as it’s ready.
If you have any other ideas for how to use this plant-based ricotta, leave us a comment on the video and share your photos with us on Instagram and Facebook!
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Cuisinart CFP-9GMPCY Food Processor, 9-Cup, Gunmetal
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Talented Kitchen 134 White All Caps Spice Label Set
Aozita 36 Pcs Glass Spice Jars
JESSICA: I think your WFPB lifestyle is a great adjunct in your fight against ovarian cancer. Our bodies like the alkaline environment and disease doesn’t want to live in such surroundings. Keep up the good fight. I’m so proud of your good attitude.
Just made this, thanks for the recipe. It is yummy, I couldn’t resist adding it to several veggie dishes as well as just a great chilled side dish.