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Jar of vegan tofu ricotta and a plate of 3 pieces of firm tofu.

Tofu Ricotta (Vegan)

LingLing Deng
Vegan ricotta cheese using firm tofu, cashew, nutritional yeast and other ingredients. This is the perfect accompaniment for your lasagana, ravioli and more!
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Total Time 5 minutes
Course sauces and dips
Cuisine Italian
Servings 0 tofu ricotta

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. 

Notes

Check out my Tofu Ricotta & Tomato Pasta recipe HERE.
Keyword cashew, cheese, homemade ricotta, nutritional yeast, ricotta, vegan cheeze, vegan ricotta
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