This vegan ricotta cheese is super easy to make and tastes just like the real deal. Perfect in casseroles, pasta dishes, or for dipping!
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.
Makes about 2 ½ cups.