Simple Vegan Recipes

Vegan Ricotta Cheese

If you’re looking for a plant-based cheese option, try this vegan ricotta cheese recipe. It’s super quick and easy, with 8 ingredients and only 10 minutes to prepare.

[日本語のレシピはここをクリック]

an image of vegan ricotta cheese on toast

Vegan Ricotta Cheese

This vegan ricotta cheese is so creamy, thick and delicious. Use it in dishes like lasagna and pizza, or as a spread for toasts and sandwiches. However you choose to serve it, it will not disappoint! All you need to do is blend the ingredients in a food processor. Watch how easy it is to make it!

Ingredients

To make this vegan ricotta cheese, you will need the following 8 ingredients:

  • Tofu
  • Cashew nuts 
  • Nutritional yeast
  • Miso
  • Garlic
  • Apple cider vinegar
  • Salt
  • Oat milk

Ingredient Notes

Tofu – I use firm tofu. Extra-firm tofu would work too, but silken tofu has too much water so it would not be ideal for this recipe.

Cashews – soak raw cashews in water for several hours (or overnight). If you don’t have enough time to properly soak them, you could soak them in hot water for about 15 minutes.

Miso – miso adds “umami” , an added depth of flavor and savoriness to the cheese. I use white miso paste, but any type of miso will work.

Apple cider vinegar – this can be subbed with lemon juice.

Oat milk – can be subbed with any other non-dairy milk. Just be sure to use an unsweetened, unflavored kind.

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

Vegan Ricotta Cheese

If you’re looking for a plant-based cheese option, try this vegan ricotta cheese recipe. It’s super quick and easy, with 8 ingredients and only 5 minutes to prepare.
Prep Time10 mins
Total Time10 mins
Course: Cheese, Side Dish
Cuisine: American, Italian
Servings: 1.5 cups

Ingredients

  • 120 grams firm tofu drained
  • 1 cup raw cashew nuts soaked in water for 3 hours
  • 1 tbsp nutritional yeast
  • 1 tsp white miso
  • 3 cloves garlic
  • 1 tbsp apple cider vinegar
  • 1/4 tsp salt
  • 4 tbsp oat milk or any nondairy milk

Instructions

  • Add all the ingredients to a food processor, or a high-powered blender. Blend until smooth and creamy. Scrape down the sides as needed.
  • Use it in dishes like lasagna and pizza, or serve it as a dip/spread. Enjoy!

ヴィーガン・リコッタチーズのレシピ

ヴィーガン・リコッタチーズ

クリーミーで濃厚なヴィーガン・リコッタチーズ。材料8つをフードプロセッサーで混ぜるだけなので、10分で出来ちゃう簡単レシピです。野菜ディップ、パンやクラッカーと、チーズ料理に…色々な使い方が出来るので、うちでは常に冷蔵庫にストックしてます。
Prep Time10 mins
Total Time10 mins
Servings: 1.5 カップ

Ingredients

  • 木綿豆腐(水切りする) 120g
  • カシューナッツ(3時間水につける) 1カップ
  • ニュートリショナルイースト 大さじ1
  • 白味噌 小さじ1
  • ニンニク 3片
  • アップルサイダービネガー大さじ1 無ければレモン汁
  • 塩 小さじ1/4
  • オーツミルク 大さじ4 その他の植物性ミルクでもOK

Instructions

  • 材料を全てフードプロセッサーに入れて攪拌する。クリーミーでなめらかになるまで混ぜる。
  • 野菜のディップとして、もしくはパンに塗ってお召し上がりください。ラザニアやピザのトッピングとして使うのもオススメです。

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Hi there! I'm Lily

I created Veganese Tokyo to share with you all of my vegan recipes. If you are a newbie at vegan cooking, or simply looking for some inspiration, please feel free to explore. My recipes are all very simple and easy to make!

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