Sweet Vegan Ricotta (GF, Nut-Free, Refined-Oil Free)
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You’re craving cannolis. Only problem: you’re vegan. That means no dairy. Well, that’s not a problem anymore with this Sweet Vegan Ricotta around.
This sweet ricotta is a spin on my savory Vegan Ricotta, which is perfect for stuffed shells or adding to pizza. Don’t go using this Sweet Vegan Ricotta for lasagna though. It’s ideal for making vegan cannolis, blintzes, or spreading on toast topped with fruit and maple syrup.
With a firm tofu base, this ricotta substitute is high in protein and mimics the same texture as the dairy-filled stuff. It comes together in just minutes and will last you all week long. A warning though, this stuff tastes so good, my jar usually only lasts about a day max.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 10 servings or 600 grams
1 x 16 oz Package - Extra Firm Tofu
32 g - Coconut Butter*
18 g - White Miso*
30 g - Powdered Sugar
½ tsp - Vanilla Extract
To a high speed blender or food processor, add all ingredients.
Blend until smooth. Scrape down the sides as needed.
Pour ingredients into an airtight container and store for up to 1 week.
Use anywhere you would use sweet ricotta, like these Cannoli Cups!
Use coconut butter NOT coconut oil
White miso is milder than other misos and adds an umami "cheesy" flavor to the ricotta
Need something else to satisfy your sweet tooth? How about this edible, vegan Brownie Batter?