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Creamy Vegan Ricotta
Author:
Dini K.
Print Recipe
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
Drain the water from the cashews. Add the cashew nuts into your food processor.
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.
Serve immediately, or chill for a few hours.
Can be stored in a container with a tight lid and in the fridge for up to 5 days.