Vegan Ricotta Cheese with Tofu & Cashew
This homemade cashew ricotta cheese is full of plant-based ingredients, high in protein and the flavour is out of this world! Use this in ANY recipe that calls for ricotta for the perfect cheesy flavour.
Ingredients
- 1 brick extra firm tofu, pressed
- 1 cup raw unsalted cashews
- ½ cup nutritional yeast
- ¼ cup fresh lemon juice
- ¼ cup cold water
- 1 ½ tsp salt
- 1-2 tbsp Italian spice blend
Instructions
- Start by soaking your cashews. Cover cashews in boiling water and allow to sit for 10 minutes before draining.
- Add all ingredients into a high powered food processor or blender.
- Blend until smooth and creamy. Scrape down the sides often to ensure the entire mixture is blended.
- If serving as a dip, store in an airtight container for an 1 to stiffen up the cheese. If using in a recipe, it's ready to use right away.
Video
Notes
This homemade cashew ricotta cheese is full of plant-based ingredients, high in protein and the flavor is out of this world! Use this in ANY recipe that calls for ricotta for the perfect cheesy flavor.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 60g | Calories: 125kcal | Carbohydrates: 12.5g | Protein: 6.5g | Fat: 6.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 200mg | Potassium: 150mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 75IU | Vitamin C: 2.5mg | Calcium: 75mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!