Vegan Ricotta Cheese
Use this dairy-fee ricotta in Italian dishes such as lasagna, or serve it as an appetizer with pita chips.
Servings 3 cups
Calories 351kcal
Equipment
Ingredients
Vegan Ricotta
- 1 cup cashews , soaked in water 2 - 4 hours
- 15 oz extra firm tofu
- ½ cup water
- 5 tablespoons lemon juice
- 3 tablespoons nutritional yeast flakes
- 1 clove garlic , peeled and sliced
- ½ teaspoon salt
Instructions
- To soak the cashews, cover them with water and soak for at least 2 hours, up to overnight. Then drain the soaking water.
- Drain the water from the tub of tofu. There's no need to press the tofu.
- Combine soaked cashews, tofu, water, lemon juice, yeast flakes, garlic, and salt in a blender or food processor. Pulse several seconds to combine. Use a spatula to push down ingredients from the side of the bowl. Add water, one tablespoon at a time, until a spreadable consistency is achieved. It should take no more than 1/4 cup of water.
- Storage: You can store this in the fridge for 3–5 days, or freeze for up to 1 month to use in lasagna.
Notes
The nutritional estimate is provided for each cup of the ricotta.
Nutrition
Calories: 351kcal | Carbohydrates: 21g | Protein: 22g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 484mg | Potassium: 682mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 5mg
