3 proven alternatives for baking, cooking, and more
RATIO:
1:1 replacement for dairy ricotta
BEST FOR:
BAKING CONTEXT:
Perfect for cheesecake, ricotta pie, cookies. Creamy texture holds up well in baked dishes. Use in Italian desserts.
💡 PRO TIPS:
Almond-based, very fresh tasting. Store in fridge, drain excess liquid for thicker consistency. Lasts 7-10 days.
RECOMMENDED BRANDS:
Kite Hill Ricotta, Miyoko's Ricotta
RATIO:
1 block firm tofu + 2 tbsp lemon juice + ½ tsp salt + herbs = 2 cups ricotta
BEST FOR:
BAKING CONTEXT:
Works well in casseroles, stuffed vegetables, breads. Crumbles nicely. Add to recipes needing ricotta texture.
💡 PRO TIPS:
Press tofu 30 minutes to remove water. Crumble with fork, add lemon juice and salt. Let sit 30 minutes for flavor.
RECOMMENDED BRANDS:
Firm tofu (any brand)
RATIO:
1½ cups blanched almonds + ¾ cup water + 2 tbsp lemon juice + ½ tsp salt = 2 cups ricotta
BEST FOR:
BAKING CONTEXT:
Excellent for Italian desserts, cheesecake, cookies. Rich and creamy. Process almonds finely for smooth texture.
💡 PRO TIPS:
Soak almonds 8 hours for softer texture. Blend with minimal water for thicker ricotta. Refrigerate 2 hours to set. Lasts 4-5 days.
RECOMMENDED BRANDS:
Blanched almonds (any brand)