POV- you’re trying to eat less dairy but you love ricotta cheese and you just can’t let go of that ricotta ravioli that you’ve been having for years. Don’t worry, I gotchu! Let’s veganize ricotta cheese by using firm tofu!
This tofu ricotta recipe is super easy to make and can be used for numerous recipes such as: lasagna, ravioli, brunch foods and more! Sometimes I just like to eat a spoonful on its own.
Into the blender we add:
- Firm tofu, pressed
- cashews (soaked for better blending)
- Nutritional yeast (a must for that cheesy taste)
- Fresh parsley
- Lemon juice
- Garlic
- Salt and pepper to taste
Easy steps to make tofu ricotta
To make this tofu ricotta, all you have to do is put all the ingredients in a food processor or high speed blender and blend until smooth! No fuss and ready in just 5 minutes.
Traditional ricotta is usually made with goat milk, but this veganized version is must tastier and 100% cruelty free!
You might also like:
- Skewered Veggies with Buttery Lemon Rice
- 4 Marinades for Baked Tofu
- BBQ Pulled Jackfruit Tacos with purple slaw and Mango Salsa
- Creamy Vegan Potato Salad Sandwiches
Want to use the tofu ricotta in a recipe? Check out delicious my Tofu Ricotta and Tomato Pasta.
Tofu Ricotta (Vegan)
Ingredients
- 1 package firm tofu, 350g
- ¼ cup raw cashews, can be soaked overnight for easier blending
- ¼ cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- 1 clove garlic
- Salt and pepper to taste
Instructions
- Break the tofu into chunks and place into a food processor.
- Add the remaining ingredients and blend until smooth. If you're having trouble getting the right consistency, add 1/4 cup of cold water and blend. The ricotta should be crumbly but also compact.
- Store in an airtight container in the refrigerator for up to a week.
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