I splurged on the Kitchenaid pasta attachment for my mixer last month and ever since I’ve been full speed ahead on my quest for elevating the Italian food in our house.
splurged on the Kitchenaid pasta attachment for my mixer last month and ever since I’ve been full speed ahead on my quest for elevating the Italian food in our house.
My current quest is to make the perfect vegan cheese ravioli. And honestly, I’m getting pretty good after only two tries. I’ve upped my tool game by adding a ravioli press which helps me make consistently shaped ravioli. It also lets me make 12 at a time, which is a massive time saver.
I’ve also been taking a few dairy-free, vegan ricotta recipes for a spin and I’ve figured out a blend that I think is so close to the real deal that I honestly wouldn’t believe it if I didn’t make it myself.
The best part is that it’s super, duper quick. This makes a good amount. I made about 32 small-ish ravioli with it and still had enough left over to make a couple of these little ramekins.
And speaking of those ramekins, highly recommend you bake a little ricotta in the oven for a few minutes and dip crackers in it—so delish.
I’m not going to take you on a long journey about my weekend or the weather. Instead, here’s that good good.Print Recipe
Vegan Tofu Ricotta (Dairy-Free)
- food processor or blender
- 1 pack (14 oz.) firm tofu; drained/pressed
- 1 tablespoon Minced garlic (4-6 cloves fresh)
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1/2 teaspoon Salt
- 1 tablespoon Onion powder 1
- 1 tablespoon Italian seasoning
- 2/3 cup (optional) Vegan italian cheese (I used a mix of parmesan and mozzarella)
- Drain and press tofu
- Break the tofu into pieces and put them into your food processor
- Add your remaining ingredients
- Blend on high until smooth
- Use in ravioli, lasagna, tortellini, or even as a dip for crackers (I like to bake a small remekin of it for a few minutes and use it as a warm cracker spread)
- Firm tofu is best for a smooth texture, but extra firm will probably work too. Either way, press it for a bit before you begin to ensure it’s not holding too much moisture.
- I use the pre-minced garlic you can buy at the store because I always have it on hand. If you don’t have this, you can use 4-6 cloves of garlic depending on how garlicky you want your ricotta to be. You could use garlic powder too. I’d probably use about 1 teaspoon of it, and taste at the end to see if you want to add more.
- Italian seasoning is just a blend of the usual Italian dried spices — basil, oregano, rosemary, and thyme. If you don’t have the blend, just use your spices of choice to make up the tablespoon.
- I like adding vegan parmesan and vegan mozzarella because I think it adds an extra cheesy flavor, but most people are good with just the nutritional yeast. It’s up to you if you add it.
Delicious and tastes just like real ricotta!