So I set out to make a dairy free ricotta. My girls are dairy free so I am always looking for good, healthy substitutes for foods we love, but can’t eat.
Over all I feel it was a success. I used it for an “eggplant noodle lasagna” which I will share with you tomorrow.
I think in general that our family would like the dairy free ricotta better with regular noodles (gluten free for us). But it was a great experiment that really did turn out well if you love veggies or are trying to reduce the grains and dairy in your diet.
The texture of the Dairy Free Ricotta is really very similar to regular ricotta. But it is cauliflower.. so there is a bit of cauliflower taste, albeit fairly mild when you pair it with lasagna ingredients.
Note: this recipe calls for nutritional yeast. I realize that not everyone is going to have this, but it does add a bit more nutrition and a nice cheesy taste. But it is still optional.
Then make sure you check out all of our other recipes.
- 16 oz frozen cauliflower
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 tsp apple cider vinegar
- 1 tablespoon nutritional yeast (optional)
- Note- if using this for a baked dish like stuffed shells or lasagna add 1 egg beaten
- Cook cauliflower according to package directions
- Allow to cool for 5-6 minutes
- Pour into colander and drain any water
- Spend 1-2 minutes squeezing water out of the cauliflower (it does not need to bee completely dry, but you don’t want it watery
- Add all ingredients to food processor
- Blend until smooth
- Scrap down sides as needs
- Should make 1 ½ cups
Dairy Free Ricotta
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