Tofu Ricotta 2.0 – Elevated Plant-Based Cheese

Light and airy vegan tofu ricotta recipe reinvented with plant-based lactic acid for low-sodium authentic vegan ricotta cheese flavor.

Welcome to the world of vegan cheese! Tofu ricotta has been around for years, but now it’s getting an upgrade. This version of tofu ricotta that tastes just as good but has lower sodium levels and a more realistic texture. You don’t have to be vegan to enjoy this tasty take on tofu ricotta. Get ready to elevate your plant-based cheese game!

The Traditional Tofu Based Vegan Ricotta Recipe

When it comes to vegan cheese, tofu ricotta has been a staple for many years. The traditional tofu ricotta recipe involves pressing tofu, blending it with some herbs and spices, and voila! You have vegan ricotta cheese. It’s a simple and delicious option for those looking to replace dairy ricotta in their recipes.

To make the traditional vegan ricotta recipe, you will need a block of firm tofu, lemon juice, nutritional yeast, garlic powder, miso and/or salt, and pepper. The tofu is crumbled and mixed with the other ingredients to create a creamy, cheesy texture. While it may not be an exact replica of dairy ricotta, it still offers a tasty alternative for vegans.

However, there are some limitations to the traditional tofu ricotta recipe. One common complaint is that it can be a bit too watery, which can affect the overall texture and consistency of dishes. Additionally, the sodium levels can be quite high in the traditional recipe, making it less suitable for those watching their salt intake.

Developing a New Vegan Tofu Ricotta with Lactic Acid

Get ready for a game-changing upgrade to your vegan ricotta cheese! We’ve taken the traditional tofu ricotta recipe and elevated it to a whole new level of deliciousness. Say goodbye to watery and high-sodium alternatives and get ready to indulge in a more realistic and flavorful tofu ricotta.

In the past couple of years of trying to shift to a plant based diet I spent a lot of my time focusing on meat and cheese substitutes. It wasn’t until sodium content became an issue for me that I wanted to have something better.

Ricotta cheese is naturally low in salt. Traditional tofu ricotta often relies heavily on miso and other salty seasonings for its flavor. I made this recipe low sodium like the original cheese, and added some other changes for texture and moisture retention too.

To achieve this upgrade, we’ve introduced two key ingredients: plant-based lactic acid and psyllium husk fiber. These ingredients work together to create a creamier texture and enhance the cheesy flavor of the tofu ricotta. The plant-based lactic acid adds a tangy taste, similar to that of traditional dairy ricotta. While the psyllium husk fiber helps to bind the ingredients together, resulting in a thick and luscious consistency.

Ingredients For The Vegan Ricotta Recipe

• 16oz block of firm, tofu drained and pressed
• Unsweetened plant milk
• Soy milk powder
• Nutritional yeast
• Olive, or a clear oil
• Lemon juice
• Plant based lactic acid
• Psyllium fiber husk
• Guar gum
• Xanthan gum

Accordingly, I used an average 16 ounce block of firm tofu packaged and sold in water for this recipe. I like this kind for the consistency, it will keep little pearls of tofu similar to the curds in ricotta. Drained and pressed, it weighed 473 grams. If you’re using a different kind or size of tofu you will have to scale your ingredients to fit the amount of tofu you have, and likely add even less liquid if the tofu cannot be pressed.

Unfortified nutritional yeast has a much paler color than the fortified variety. The more color we keep out of the ingredients, the more realistic our tofu ricotta will be. I like the idea of the flavor of the lemon juice and olive oil, but you could use a neutral oil and vinegar also.

More links you might be interested in:

• Siete Dairy Free Queso Copycat – Elevated Plant-Based Cheese Seasoning
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• Vegan Cheese Sauce With Sodium Citrate
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Plant-based Lactic Acid and Psyllium Husk Fiber

The secret to the upgraded tofu ricotta lies in two incredible ingredients: plant-based lactic acid and psyllium husk fiber. Chiefly these ingredients work together to transform the traditional recipe into a more realistic and flavorful vegan cheese.

Plant-based lactic acid brings a tangy taste to the tofu ricotta, similar to the traditional dairy ricotta. It adds that delicious zing that elevates the flavor profile of the dish. On the other hand, psyllium husk fiber acts as a binder, helping to create a thick and luscious consistency. It ensures that the tofu ricotta holds its shape and doesn’t become watery like the traditional version.

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But what exactly are these ingredients? Plant-based lactic acid is derived from fermentation, and it mimics the tanginess found in dairy products. Psyllium husk fiber, on the other hand, is a soluble fiber derived from the seeds of the Plantago ovata plant. It has binding properties and is commonly used as a thickener in plant-based recipes.

Last update on 2024-11-21 / Affiliate links / Images from Amazon Product Advertising API

Coupled with these two ingredients, the tofu ricotta gives it the taste and texture that rivals its dairy counterpart. You won’t believe how amazing this upgraded tofu ricotta is until you try it for yourself!

Specialty Plant Based Cheesemaking

We’ve got a few special ingredients to give the dairy flavor that regular tofu ricotta is missing. A cup of rich plant milk and six tablespoons of soy milk powder lend a lot to a realistic base flavor. Two tablespoons of unfortified nutritional yeast gives the standard vegan cheese notes. A half a teaspoon of plant based lactic acid adds a bit of sour tang that fills in the rest to sell this cheese substitute to your brain. Last, a little lemon juice and olive oil add the acid and fat that we’re short from dairy ricotta and the flavor is done.

Last update on 2024-11-21 / Affiliate links / Images from Amazon Product Advertising API

Old school tofu ricotta has a texture that’s not a close match for the texture of ricotta despite the name. Ricotta is a soft and wet cheese, little twisted protein curds that keep the moisture and fat bound up well. Tofu crumbled by hand, or pulsed in a blender, is chunkier and drier. When tofu is baked it will give up a some more of the liquid that’s bound inside and get a little rubbery. To get our Tofu Ricotta 2.0 to cook like dairy ricotta, we blend in the plant milk with some xanthan gum, guar gum, corn starch, and powdered psyllium fiber husk. We’re not adding as much like we would to other vegan cheeses, just enough to match the bit of cohesiveness and firmness to match the viscosity of ricotta.

Substitutions For Thickeners and Stabilizers In The Vegan Ricotta Recipe

Lastly, substitute recipes usually include some corn starch in the recipe to hopefully keep the tofu congealed in a mass like a ricotta cheese would cook like. I find that the starch urges the tofu to squeeze up tight during cooking and give up its moisture. The ingredients I use instead might not be available or accessible, and you could easily use two tablespoons of corn starch instead.

Last update on 2024-11-21 / Affiliate links / Images from Amazon Product Advertising API

Process

• Add all of the ingredients except the tofu to the bowl of a food processor and run until smooth
• Crumble in the tofu and pulse until the tofu ricotta has been blended down to a consistency of minuscule grains or pears of tofu, but not yet completely smooth

Serving Suggestions

Are you ready to take your vegan cheese game to the next level? Once you’ve whipped up a batch of our delicious and realistic tofu ricotta, you might be wondering how best to enjoy it. Well, we’ve got you covered with some mouthwatering serving suggestions that will have you coming back for more.

One of the simplest and most satisfying ways to enjoy tofu ricotta is as a spread on toast or crackers. The creamy texture and cheesy flavor make it the perfect accompaniment to your morning toast or a delicious snack throughout the day.

Furthermore, for a more substantial meal, try using tofu ricotta as a filling for stuffed shells or lasagna. The rich and creamy texture pairs perfectly with pasta, and the plant-based lactic acid adds a tangy kick that complements the savory flavors of your favorite Italian dishes.

You can also get creative with tofu ricotta in your salads. Mix it with fresh herbs and veggies for a light and refreshing salad dressing or use it as a creamy topping for roasted vegetables.

No matter how you choose to enjoy it, our upgraded tofu ricotta is sure to satisfy your cravings and impress even the most discerning cheese lovers. Give it a try and elevate your plant-based cheese game today!

Tips and Storage

Use an icing piping bag, or even a plastic baggie with the corner snipped off, to stuff shells for a quick and easy prep. Tofu ricotta can store covered in the refrigerator for up to a week.

Tired of plant based cheese shreds that don’t melt, or from losing the cheese flavor in an off tasting plant milk béchamel variant? Look no further than this Vegan Cheese Sauce With Sodium Citrate recipe to learn how to make the most amazing textured and flavored cheese sauce with any plant based cheese.

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