Homemade Dairy Free Ricotta Cheese Recipe (Gluten Free)

Not everyone heals by going gluten-free alone. If your symptoms persist, try going dairy-free as well. Using this dairy free ricotta cheese recipe is a step in the right direction. I tested this recipe alongside real ricotta cheese and the only difference was that the homemade version had a little more flavor to it. It’s simply delicious!

If you cannot find extra firm tofu, use a tofu press to make the tofu drier and firmer.

Yield: Makes approximately 9 ounces

A smooth homemade cheesy gluten-free and dairy-free ricotta cheese recipe. You may never go back to dairy ricotta even if you don't need dairy-free. Use in lasagna or to top pizza.

Ingredients:

8 ounces cubed extra-firm tofu, drained
1/4 cup cashews
2 to 3 teaspoons nutritional yeast (gluten-free)
1-1/2 tablespoons neutral-flavored oil
1/8 to 1/4 teaspoon salt, as desired

Instructions:

Add all of the ingredients to a food processor. Start with only 1/8 teaspoon of salt and add more if desired. Using 1/4 cup cashews makes a substitute for whole milk dairy ricotta cheese. To create a lower-fat version, use as little as 2 tablespoons of cashews. Using 1 tablespoon of nutritional yeast creates a little more cheesy flavor than traditional ricotta. You may begin by adding only 2 teaspoons, and then an additional teaspoon if desired.
Cover and refrigerate to store. Use in lasagna, cannoli filling, and on pizza.

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This post is sponsored by TofuBud and contains a link to their product.

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View Comments

ROBINA says:

August 21, 2016 at 6:46 am

Thank you for your hard work and inspiration, Carla. This recipe really helps my dairy free family!
Monika Bradley says:

August 17, 2016 at 2:41 am

This dairy free ricotta is a life saver! I used it in a lasagna and could not tell the difference to regular. And using the shelf stable boxed tofu means I can keep the ingredients on hand.