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Cashew Ricotta

Cashew-Tofu Ricotta

Fresh, creamy ricotta in minutes, made with cashews and tofu.
Prep Time 5 mins
Soaking time 4 hrs
Course Appetizer, Dessert, Main Course, Snack
Cuisine Italian
Servings 3 cups

Equipment

  • Food processor

Ingredients
  

  • 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

Instructions
 

  • Soak cashews for 4 hrs or overnight
    Soaked cashews
  • While the cashews are soaking, press the tofu to get rid of as much liquid as possible.
    Press tofu
  • Add all the ingredients to a food processor.
    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.
    Blend
  • Enjoy it with some crackers and fruits or add it to your favorite sweet or savory dishes like cannoli, cheesecake, lasagne and others!
    Ricotta & Crackers
Keyword Cashew, Cheese, Dairy Free, Non Dairy, Tofu, Vegan