Fresh, creamy ricotta in minutes, made with cashews and tofu.
- 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!