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    Home » Sauces & Dressings

    Vegan Ricotta Cheese (Cashews & Tofu)

    November 15, 2018 / Updated February 13, 2022 / By Verna / Leave a Comment

    Post may contain affiliate links. Read here.
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    vegan ricotta cheese on a white bowl

    vegan ricotta cheese in a white bowl

    You'll love this easy Vegan Ricotta Cheese recipe made with cashews, tofu, and pesto. It's creamy, tangy, cheesy with a delicious lemon herb flavour. Great with lasagna, pasta and sauce, as a dip, in veggie wraps and sandwiches I love it on pita pizzas...So many things.

    vegan ricotta cheese in a food processor

    HOW TO MAKE VEGAN RICOTTA CHEESE:
    This is the easiest recipe! Just puree the soaked cashews with water then toss everything in your food processor and you've got yourself very versatile dip. My favorite way to use Vegan Ricotta is in my Delicious Vegan Lasagna. It's a must try. You'll love it guys!

    sauce poured over noodles
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    vegan ricotta cheese in lasagna
    Other delicious recipes you'll love:
    Refried Black beans
    Best guacamole
    Pico de Gallo
    Best Vegan Burger Sauce
    I hope you enjoy this recipe it's:
    Tangy
    Cheesy
    So easy
    Versatile
    Gluten free
    So good with my Lasagna
    Enjoy you guys? I'd love to hear from you, feel free to comment and rate this recipe below.

    Print
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    vegan ricotta cheese on a white bowl

    Vegan Ricotta Cheese (Cashews & Tofu)


    • Author: Verna
    • Total Time: 15 minutes
    • Yield: 8-10 servings 1x
    • Diet: Vegan
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    Description

    You'll love this easy Vegan Ricotta Cheese recipe made with cashews, tofu and pesto, it's creamy, tangy, cheesy with a delicious lemon herb flavour. Great with lasagna, pasta & sauce, as dip, in veggie wraps and sandwiches. I love it on pita pizzas...So many things.


    Ingredients

    Scale
    • 1 pkg Extra firm Tofu, drained
    • 1/3 cup cashews & 1/3 cup water
    • 3 tbsps or more vegan basil pesto
    • 1/4 cup Nutritional yeast
    • juice of 1 lemon ( approx 3 tbps - 1/4 cup)
    • zest of 1 lemon
    • 2 tbsp white miso
    • 1 tsp dried oregano
    • 1 tsp salt or more to taste
    • 1 & 1/2 tsp granulated garlic

    Instructions

    1. Place cashews in a bowl and cover with boing water. Let sit for 10 minutes. Drain and add cashews and the 1/3 cup of water to Nutra bullet. Blend until smooth.
    2. Now break up tofu and add to your food processor along with cashew cream and rest of ingredients.
    3. Process until smooth.
    4. Enjoy!
    5. Try with My Vegan Lasagna!! YUM

    Notes

    Other recipes you might enjoy:

    • Refried Black Beans
    • Best Guacamole
    • Best Burger Sauce
    • Pico de Gallo
    • Prep Time: 15 minutes
    • Category: sauces/salsas/dressings, gluten free
    • Method: food processor
    • Cuisine: American

    Keywords: vegan ricotta, tofu ricotta, tofu cashew ricotta

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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    Hi I’m Verna creator of The Cheeky Chickpea. A Restaurant Chef turned professional Vegan food blogger! Sharing my best recipes. So if you're a lover of exceptional vegan food, grab your apron let's get cooking.

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