Vegan Ricotta Cheese
Serves 310 mins prep5 mins cook
Skip the dairy and make this 6-ingredient Vegan Cashew Ricotta Cheese instead! Easy to make and ultra-creamy, it’s the perfect dairy-free cheese for vegan lasagna, pasta, stuffed shells, sandwiches, and more. Nut-Free and Oil-Free Options.
0 servings
What you need
Instructions
0 Whip: Set up a food processor with an S-blade attachment and add the tofu, cashews, olive oil, nutritional yeast, lemon juice, and salt. Add any additional flavor add-ins, if desired. Whip the mixture for 45 to 60 seconds, scraping the sides of the food processor with a spatula as necessary. The final mixture should be creamy, fluffy, and melt in your mouth. 1 Serve: Enjoy as-is as a dip, or use as desired in any recipe of choice! Store leftovers in an airtight container in the refrigerator for up to 7 days. I do not recommend freezing any leftovers as the texture will change once thawed.View original recipe