Vegan Ricotta Cheese
This Vegan Ricotta Cheese recipe is a great dairy-free substitute for your regular ricotta cheese. It’s creamy, cheesy, and made from simple plant-based ingredients. It can be used for both sweet and savoury dishes, for example, lasagne, cannelloni or spread on toast with jam or fresh fruit.
Ingredients
- 300-400 g tofu, medium firm
- 2 cups cashews, soaked
- 2 tbsp nutritional yeast
- Juice of 1 lemon
- 2 garlic cloves
- 1 tbsp olive oil
- 1 tsp salt
Instructions
- Place 2 cups of cashews in bowl and cover with water, soak for at least 4 hours
- In a blender, add soaked cashews, 300-400g tofu, 2 tbsp nutritional yeast, juice of 1 lemon, 2 garlic cloves, 1 tbsp olive oil and 1 tsp salt. Blend until combined.
- Transfer to airtight container and store in the fridge.