Easy Tofu Ricotta (Vegan)
Make your own vegan ricotta with this easy recipe using tofu. A creamy, rich, and savory dairy-free alternative to ricotta cheese.
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Servings: 6 (about ½ cup per serving)
Ingredients
- ½ cup (60g) raw cashews or sunflower seeds soaked in boiled water for 10 minutes
- 16 oz firm tofu drained
- 2 tbsp nutritional yeast
- 1 lemon juiced (2-3 tablespoons)
- ½ tbsp miso
- ¼ tsp salt
Optional (Savory)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 clove garlic minced
- ground black pepper to taste
- 200 grams raw spinach
Instructions
- Drain soaked cashews/sunflower seeds and place in a food processor. Blend into fine crumbles.
- Add tofu, nutritional yeast, lemon juice, miso, salt, and any of the optional ingredients (except spinach). Blend until well combined. Taste and add more salt or lemon juice if desired.
- For spinach ricotta: Blanch raw spinach in a pot of boiling water for 1 minute. Rinse under cold water and once cool enough to handle, squeeze out excess liquid from the spinach. Roughly chop the spinach, then add the ricotta in the food processor. Pulse until combined to your liking.
- Store the ricotta in an airtight container in the fridge for up to 5 days. Some separation may occur - this is natural and you can just stir it together.