Ricotta
This vegan ricotta is creamy, packed with flavor, and super versatile. I love how it can elevate so many dishes while being entirely plant-based!
I remember the first time I decided to make vegan tofu ricotta—it was a game changer for my pasta dishes and toast toppings!
I was craving something creamy and satisfying, and this recipe delivered.
It’s not just about substituting; it's about creating something beautiful and nourishing with whole foods, and I can’t wait for you to try it too!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using raw cashews because they blend up so creamy and smooth. If you’re nut-free, you could try silken tofu instead, just adjust the flavors to your liking. Nutritional yeast is a must for that cheesy flavor, so don’t skip it!
Tips & Notes
- •I keep mine in a glass jar - it stays fresh for days!
- •If you want a more textured tofu ricotta, try not blending it completely smooth and leave some small chunks.
Recipe Variations
- •Sometimes I’ll add sun-dried tomatoes for a Mediterranean twist.
- •If I'm in the mood for something spicy, I'll throw in some red pepper flakes.
Storage & Freezing
Store the tofu ricotta in an airtight container in the fridge. It can also be frozen for up to a month—just thaw it in the fridge overnight before using!
Frequently Asked Questions
How long does this tofu ricotta keep?
It’ll stay fresh in the fridge for about 5 days, but I doubt it’ll last that long because it’s so tasty!
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This vegan ricotta is creamy, packed with flavor, and super versatile. I love how it can elevate so many dishes while being entirely plant-based!
Ingredients
Instructions
- 1
Drain and rinse the soaked cashews. This helps remove any excess starch.
- 2
In a food processor, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, olive oil, and salt.
- 3
Blend until the mixture is creamy and smooth, scraping down the sides as necessary. If it’s too thick, you can add a tablespoon of water at a time until you reach your desired consistency.
- 4
Once it’s nice and creamy, taste and adjust the salt or lemon juice if needed.
- 5
If you’re using fresh basil, fold it in gently at the end.
- 6
Transfer the tofu ricotta to an airtight container and refrigerate for at least 30 minutes to firm up a bit. Enjoy!
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