Description
Looking for a vegan substitute for ricotta? This Vegan Ricotta Cheese is soft and spreadable like the classic and upgraded with a delicious lemon herb flavor. All you need is tofu, cashews, pesto, and simple seasonings!
Ingredients
Scale
- 1- 350g package of extra firm tofu, drained
- 1/3 cup raw cashews
- 1/3 cup water
- 3 tablespoons or more vegan basil pesto
- 1/4 cup nutritional yeast
- 3 tablespoons to 1/4 cup fresh lemon juice
- zest of 1 lemon (optional)
- 2 tablespoons white miso
- 1 teaspoon dried oregano
- 1 teaspoon salt or more to taste
- 1 and 1/2 teaspoons granulated garlic (powder)
Instructions
- Place cashews in a bowl and cover with boiling water. Let sit for 10 minutes. This softens the cashews. Drain and add to your food processor.
- Break up the tofu and add in with the rest of ingredients. Blend until smooth. Scraping down the sides as necessary. Add a tablespoon or more of plant milk or water if needed too thin the cheese spread.
- Enjoy!
Notes
Store: keep in an airtight container in the fridge for up to 5 days and can be frozen for up to 2 months.
Recipe originally posted Nov, 2018, it has been updated with new photos and easy to follow instructions. recipe itself is unchanged.
- Prep Time: 15 minutes
- Category: Sauces & Dressings
- Method: food processor
- Cuisine: American, Canadian
Keywords: vegan ricotta, tofu ricotta, tofu cashew ricotta