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