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Going dairy free can be hard for many because they feel like they will miss out on many of their favorite foods.
For me going dairy free has meant going without a tummy ache and that is something I’ll sacrifice missing out on some of my favorite foods for.
Lasagne was one of those favorite foods I really missed. My lasagne recipe was already gluten free, but taking out the dairy just seemed, well- like I couldn’t even call the recipe lasagne any more.
I finally came up with a recipe that, for my taste buds at least, replaces the dairy version of ricotta. The texture is very similar to regular ricotta the taste isn’t going to fool any cheese connoisseur, it’s cauliflower and has a mild, but cauliflower taste. But in my opinion, this recipe is delightful and can be paired with your favorite sauce and veggie or gluten-free noodles for a very nutrient dense meal.
PrintDairy Free Ricotta
Ingredients
2 cups cauliflower, cut into bite-sized florets (you can use fresh, about 1/2 a large head or frozen florets)
2 cloves garlic, crushed
1/2 tsp. sea salt
1/2 tsp. pepper (optional)
1 tsp. apple cider vinegar
1 Tbsp. nutritional yeast (optional but will add a “cheesy” flavor)
Instructions
Using a steamer basket steam cauliflower until it is tender, about 7-10 minutes.
Remove from heat and place cauliflower in a colander and allow to cool and drain off any excess water.
While cauliflower is cooling, add the remaining ingredients to a food processor or high powered blender jar.
Add half of the cauliflower to the processor, press as much remaining water out of the cauliflower before adding it to the other ingredients.
Blend until smooth, scraping down the sides as needed.
Add in the remaining cauliflower and pulse to incorporate but to leave a few larger chunks to resemble ricotta or cottage cheese.
Serve as you would ricotta.
