Easy Cashew-Tofu Ricotta
This recipe was born out of my need for an easier, faster, and cheaper ricotta. Sometimes an idea or dish pops into your head, and you need some ricotta right away! You just don’t have the patience or time to culture and drain it for a couple of days. Sure, you can just swing by the store and pick up some vegan ricotta, and I am so grateful we have that option, but let’s face it, they can get a little expensive.
Making things at home means it’s cheaper, and we know exactly what goes into them. We can make sure they are organic, fair trade, local, produce less waste, and less packaging, and not to mention tailor it to fit our taste buds to the best of our ability. There are so many parameters we’ll be able to control. Especially when the recipe is so easy and nutritious, it’s a no-brainer!
- Food processor
- 1 lbs extra firm tofu Pressed
- 1 cup cashews I used raw
- 2 tbsp white miso
- 2 tbsp nutritional yeast
- 1/2 tsp white pepper
- 4 – 5 tbsp lemon juice juice from 2 lemons
- 1/4 tsp sea salt
- Soak cashews for 4 hrs or overnight
- While the cashews are soaking, press the tofu to get rid of as much liquid as possible.
- Add all the ingredients to a food processor.
- Blend until it reaches your desired consistence. Don’t add extra liquid unless you absolutely need it to blend. Keep in mind adding more liquid will produce a runny ricotta. If you are making it for cannoli filling don’t add any extra liquid, just add the powdered sugar and the rest of the filling ingredients to the processor along with the above ingredients.
- Enjoy it with some crackers and fruits or add it to your favorite sweet or savory dishes like cannoli, cheesecake, lasagne and others!