Whipped Tofu Cashew Ricotta
Whipped vegan ricotta made with tofu and cashews. This tofu cashew ricotta is deliciously mild, creamy and fluffy, ready with just 15 minutes of prep. A homemade vegan ricotta for lasagna, stuffed shells, pizza, toast and desserts.
Notes
Use refined coconut oil, not virgin, unless you want coconut flavor. Make sure it is melted and still warm when it goes into the food processor.
Olive oil works as a swap for savory dishes. Use the same amount.
The ricotta keeps for about five days in a sealed container in the fridge.
Ingredients
- ½ cup raw unroasted cashews
- ¼ cup fresh lemon juice
- 2 tablespoons melted refined coconut oil still warm
- 1 ½ teaspoons salt
- 14 ounces extra-firm tofu drained and at room temp
Instructions
- Soak the cashews overnight or boil them for 20 minutes, then let cool and drain.
- In a food processor fit with a metal blade, blend the cashews, lemon juice, coconut oil, and salt until a thick, creamy paste forms.
- Crumble the tofu into the processor, working in two or more batches if necessary. Let it run until it looks like ricotta, light and fluffy with a little texture.
- Store in a sealed container and let set for an hour or so. Use!
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