Vegan Ricotta

Vegan Ricotta

Vegan Ricotta

May 15, 2018
: Makes 2 cups
: Easy

This tofu ricotta will add the Italian flavor into any pasta dish your heart desires.

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Ingredients
  • 1 cup Raw Cashews (soak & drained)
  • 1-140z Block of organic extra firm tofu
  • 4 Garlic cloves
  • 3 tbsp Lemon juice
  • 1/2 tsp Garlic powder
  • 1/2 cup Nut Milk
  • 2 tbsp Dried Basil
  • 1 tsp Sea Salt
Directions
  • Step 1 Soak raw cashews in 1 cup of boiled water for 10 minutes.
  • Step 2 Drain tofu, dry with paper towels. Once dry crumble into a small bowl. Add basil, garlic and onion powder. Mix to blend.
  • Step 3 Drain cashews and add to blended, processor or bullet. Add garlic cloves, sea salt and lemon juice. Blend till smooth.
  • Step 4 Add cashew cream to crumbled tofu. Mix to blend.
  • Step 5 Combine with any pasta dish and enjoy!
 

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