Vegan Ricotta Cheese Recipe

Name: Vegan Ricotta Cheese Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 1 14 ounce (400 g) block firm tofu, pressed*; 1 cup (140 g) cashews, soaked for at least 4 hours*; 2 tablespoons nutritional yeast (see notes for “sweet” variation); Juice of 1 lemon; 1/2 teaspoon lemon zest (optional); 1 teaspoon salt; 3 to 5 cloves garlic (or 1 tsp garlic powder for a milder flavor); Black pepper, to taste; 2 teaspoons Italian seasoning (or other spices/herbs of choice)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 3

Author : Caitlin Shoemaker

vegan ricotta dairy free ricotta vegan cheese recipe

Ingredients

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1 14 ounce (400 g) block firm tofu, pressed*1 cup (140 g) cashews, soaked for at least 4 hours*2 tablespoons nutritional yeast (see notes for “sweet” variation)Juice of 1 lemon1/2 teaspoon lemon zest (optional)1 teaspoon salt3 to 5 cloves garlic (or 1 tsp garlic powder for a milder flavor)Black pepper, to taste2 teaspoons Italian seasoning (or other spices/herbs of choice)

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Instructions

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Step 1

Whip it Up: Set up a food processor with an S-blade attachment and add the tofu, cashews, lemon zest, lemon juice, nutritional yeast, and salt. Add the garlic, black pepper, and Italian seasoning as well, if you are going for the savory version. Process the mixture for for 45 to 60 seconds, scraping the sides of the food processor with a spatula as necessary. The final mixture should be creamy and fluffy, with a slight texture that melts in your mouth.

Step 2

Enjoy as-is as a dip, or use as desired in any recipe of choice! Store leftovers in an airtight container in the refrigerator for up to 7 days.