Vegan Ricotta Cheese
Prep Time
10 mins
Soak Time
4 hrs
Total Time
4 hrs 10 mins
This vegan ricotta cheese is super easy to make and tastes just like the real deal. Perfect in casseroles, pasta dishes, or for dipping!
Course:
Appetizer, Component
Cuisine:
American, Italian
Servings: 10
Calories: 109 kcal
Ingredients
- 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
- ½ cup unflavored and unsweetened non-dairy milk
- 1 (14 ounce or 400 gram) package extra-firm tofu
- 3 tablespoons lemon juice, or to taste
- ½ teaspoon salt, or to taste
Instructions
-
Place the cashews and milk into the bowl of a food processor fitted with an s-blade, then blend them to a relatively smooth paste.
-
Break the tofu into chunks and add it to the food processor, along with the lemon juice and salt.
-
Pulse the food processor until the ingredients are uniformly blended and the mixture resembles ricotta cheese.
-
Taste-test the mixture and add more lemon juice or salt if you'd like. You can also thin the mixture with extra milk if needed.
-
Use immediately or transfer to a sealed container and chill.
Recipe Notes
Makes about 2 ½ cups.
Nutrition Facts
Vegan Ricotta Cheese
Amount Per Serving (0.25 cup)
Calories 109
Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Saturated Fat 1.6g8%
Sodium 132mg6%
Potassium 144mg4%
Carbohydrates 5.3g2%
Fiber 0.8g3%
Sugar 1g1%
Protein 5.4g11%
Calcium 109mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.