It’s thick, it’s creamy, it’s easy to put together. Now go make lasagna.
Note: Makes a little over two cups.
Tip: Want it soy-free? Replace the tofu with one cup of raw cashews. See Notes section of recipe for instructions. 

cashew ricotta cheese

Cashew Ricotta
It's thick, it's creamy, it's easy to put together. Want it soy-free? Check the Notes section of this recipe!
  • 1 cup raw cashews
  • 12 ounces firm tofu, drained (but not pressed) and crumbled
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 teaspoon salt (plus more to taste)
  1. In a food processor, blend the cashews, ¼ cup of the crumbled tofu, lemon juice, and garlic until mixture becomes a thick paste.
  2. Add the remaining crumbled tofu to the food processor, in batches if necessary, blending until the mixture is creamy and well combined (you may need to scrape down the sides of the food-processor bowl a couple times).
  3. Blend in the salt. Taste and add more if desired, but keep in mind that a recipe that calls for ricotta -- such as lasagna or stuffed shells -- may also call for adding additional salt; you may want to go easy here.
You can make your cashew ricotta soy-free by replacing the tofu with 1 cup of raw cashews. Since you won't have the water that's in the tofu to make blending easy, be sure to soak the 2 cups of raw cashews in water for at least an hour or more. Then drain the water and blend everything according to instructions.


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