Ricotta is simple to make, but what would you do if you’re allergic to dairy or you’re vegan? You don’t have to feel left out anymore with this soft & Creamy Vegan Ricotta spread! Just as creamy and just as delicious as regular ricotta. Bonus – this vegan version is even easier to make!
Ingredients:
- ▢ 1 heaped cup of raw whole cashews soaked in water overnight
- ▢ 5 oz of firm tofu
- ▢ 5 oz of silken soft tofu for soft ricotta OR 5 oz of firm tofu (for firm ricotta)
- ▢ Salt to taste about 1/4 tsp for sweet fillings, 1/2 tsp for savoury use
- ▢ 2 tsp lemon juice
Instructions:
- Drain the water from the cashews. Add the cashew nuts into your food processor.
- Add the tofu (combination of firm and soft OR all firm), salt, lemon juice and process until you have a paste – just a couple of minutes.
- Serve immediately, or chill for a few hours.
- Can be stored in a container with a tight lid and in the fridge for up to 5 days.
