Even though there are many tasty vegan cheese varieties now available in most well-stocked supermarkets, I often like to prepare my own easy, homemade vegan cheese for using in lasagna, on a pizza, or in a quick-to-prepare casserole. Today I am sharing a few of my favorite, quick-and-delicious vegan cheese recipes to easily replace dairy-based cheese.

First up, here are my delightful vegan “ricotta” cheese variations. Feel free to change them up by adding your preferred seasonings. To jazz up any of these vegan “ricotta” recipes, fold in ½ cup chopped fresh basil or parsley once the basic ingredients are fully combined. Yummy!

Listen to Laura’s Podcast this week for more tips and recipes for homemade vegan cheese! LISTEN HERE or on APPLE PODCASTS.

Tangy Vegan Ricotta Cheese

1 block (14 to 16 ounces) firm or extra-firm regular tofu (well-drained, but not pressed)

1 teaspoon freshly squeezed lemon juice

¼ teaspoon garlic powder

1/8 teaspoon salt, plus more if desired (optional)

Fresh chopped parsley or basil (optional)

Put all of the ingredients into a medium-sized bowl. Mash to the consistency of chunky ricotta cheese using a potato masher or large fork.

Soy-Free Vegan Ricotta Cheese

1 can (14 to 16 ounces) white beans (any variety, drained and rinsed),

1/3 cup raw cashews (soaking first is optional, see note)

1/3 cup water (plus more as needed)

1/4 teaspoon salt, plus more if desired (optional)

Put all of the ingredients into a medium-sized bowl. Mash to the consistency of chunky ricotta cheese using a potato masher or large fork. Add 1 teaspoon Italian seasoning blend, if desired and/or fold in ½ cup chopped fresh basil or parsley.

Savory Vegan Ricotta Cheese

1 block (14 to 16 ounces) firm or extra-firm regular tofu (well-drained, but not pressed)

1 to 2 teaspoons tamari

1 to 2 teaspoons extra-virgin olive oil

½ to 1 teaspoon Italian seasoning blend

Put all of the ingredients into a medium-sized bowl. Mash to the consistency of chunky ricotta cheese using a potato masher or large fork. Then, add fresh herbs, or additional seasonings, as desired.  For example, in my Vegan Eggplant Rollatini recipe (below), I added fresh chopped chives, garlic powder, salt, and a bit more olive oil to the vegan ricotta.

Vegan Eggplant Rollatini – Classic rollatini features thinly sliced eggplant rolled up around a ricotta cheese filling and baked in a flavorful tomato sauce, but this vegan rollatini recipe uses my quick, homemade dairy-free “ricotta” in place of traditional cheese. The result is an appetizing, tasty entrée that rivals the original.
Nutty-Bean Cheese DipThis yummy, “cheezy” tasting, vegan and soy-free dip does double duty as a sandwich spread. White beans and raw cashews, blended together, result in a creamy vegan cheese dip!
Vegan Feta CheeseThis jazzy vegan feta recipe is very easy and it tastes authentic. Even if you’re not a fan of tofu, you’ll appreciate this tasty twist on a classic cheese. I use this vegan feta on my Greek-ish Pizza (recipe below).
Greek-ish Pizza – This incredibly colorful and appetizing Greek-ish Pizza is a real winner with vegans and omnivores alike. Topped with tangy olives, roasted sweet peppers, baby spinach and my authentic tasting homemade vegan “feta,” this plant-powered twist on pizza will take you and your family on a trip to the Mediterranean in your own kitchen.
This Greek-ish Pizza recipe is from VEGAN FOR EVERYONE, my award-winning book written for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos! Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier. Get your signed copy HERE.

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