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Creamy Vegan Ricotta

Super creamy and delicious vegan ricotta made with tofu and cashews! Even easier to make than regular ricotta.

Course: Side Dish , Breakfast , Appetizer , Condiments , Others
Cuisine: Asian

Ingredients

  • 1 heaped cup of raw whole cashews soaked in water overnight
  • 5 oz of firm tofu
  • 5 oz of silken soft tofu for soft ricotta OR 5 oz of firm tofu (for firm ricotta)
  • salt to taste about 1/4 tsp for sweet fillings, 1/2 tsp for savoury use
  • 2 tsp lemon juice

Instructions

    Cup of Yum
  1. Drain the water from the cashews. Add the cashew nuts into your food processor.
  2. Add the tofu (combination of firm and soft OR all firm), salt, lemon juice and process until you have a paste - just a couple of minutes.
  3. Serve immediately, or chill for a few hours.
  4. Can be stored in a container with a tight lid and in the fridge for up to 5 days.