Vegan Ricotta

June 7, 2020 / Lyn Jones / 0 Comments

makes enough for one small pan of lasagna or approx. 3 dozen ravioli, or pizza topping
(https://theveganword.com/ricotta/)

• 1 package (approx 1 lb) firm tofu, drained and pressed
• 1/2 cup cashews
• 2 teaspoons lemon juice
• 2 teaspoons olive oil
• 1 garlic clove, chopped
• 1/4 teaspoon salt
• 1/4 cup nutritional yeast flakes (optional)*
• 10 fresh basil leaves, chopped
• fresh black pepper to taste
• Italian dried herb mix to taste

1. In a spice grinder, grind cashews until fine.
2. In a food processor, blend cashews, tofu, lemon juice, olive oil, garlic, salt, nutritional yeast, basil, black pepper, and Italian herb mix until it forms a thick paste.
3. Adjust seasonings to taste.

*Nutritional yeast flakes can be found in health food shops in the US and UK.  I think it adds a nice cheesy flavour, but if you’re not a fan or if you live somewhere where you can’t obtain it, feel free to leave it out.

AN ADJUSTED RECIPE FROM SAME AUTHOR –

1. Extra firm tofu, drained and pressed 1/2 lb (1 package)
2. Cashews 1/4 cup
3. Lemon juice 1 tsp
4. Olive oil 1 tsp
5. Garlic clove, chopped
6. Pinch of salt
7. Nutritional yeast flakes 2 tbsp
8. Tahini 1 tsp (optional)
9. White miso 1 tsp (optional)
10. 5 leaves of fresh basil
11. Black pepper to taste
12. Italian herb mix to taste (optional)