Cashew Ricotta
This creamy vegan ricotta is made with tofu and cashews for a dairy-free alternative that’s high in protein and packed with flavour. It's light, fluffy, and perfect in pasta, sandwiches, or as a dip.
Ingredients
- 1 cup raw cashews
- 500 g firm tofu patted dry
- ½ cup nutritional yeast
- 3 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon oregano
- ½ teaspoon garlic powder
Instructions
- Blitz cashews in a food processor. Add remaining ingredients and pulse until combined. All a bit of plant milk if the mixture is too dry.