Vegan Tofu Ricotta
This quick and easy recipe for vegan ricotta cheese is perfect for your Italian pasta dishes! Enjoy it in lasagna, stuffed shells, ravioli, and more!
- 1/2 cup raw cashews
- 1/4 cup nondairy milk
- 3 tablespoons lemon juice
- 1 clove garlic
Food Processor Ingredients
- 14 ounces firm tofu drained
- 2 tablespoons nutritional yeast
- 2 teaspoons dried basil
- ½ teaspoon salt
Place the cashews, nondairy milk, lemon juice, and garlic in a blender and blend until smooth and creamy.
Drain tofu, break it into chunks, and add it to the bowl of a food processor. Add the contents of the blender, the nutritional yeast, basil, and salt. Process the ingredients until it achieves the consistency of ricotta cheese.
Calories: 110.7kcal | Carbohydrates: 5.4g | Protein: 8.4g | Fat: 6.5g | Sodium: 171.6mg | Fiber: 1.7g | Sugar: 0.5g | Vitamin A: 16.96IU | Vitamin C: 0.18mg | Calcium: 93.95mg | Iron: 2.75mg