Dairy Free Ricotta Cheese
This Dairy Free Ricotta is a smooth and delicious dairy-free ricotta option for all of your favorite pasta recipes.
Ingredients
- ¾ cup raw cashews
- 12 ounces firm tofu
- 2 tablespoons unsweetened almond milk
- juice of 1 lemon
- 1 garlic clove
- 2 tablespoons nutritional yeast
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Soften Cashews: Place ¾ cup raw cashews in a heat-proof bowl. Pour boiling water over top and let soak 20-30 minutes. Drain water.
- Blend: Add cashews, 1/3 of the tofu block, and 2 tablespoons unsweetened almond milk to a high powered blender. Blend on high until cashews are broken down and smooth (scrape down the sides intermittently as you do this).
- Combine: Add the remaining tofu, juice of 1 lemon, 1 garlic clove, 2 tablespoons nutritional yeast, 1 ¼ teaspoons kosher salt, and ¼ teaspoon ground black pepper. Blend on low until fully combined and smooth.
- Adjust: Taste and add additional salt or lemon juice, as desired.
- Use: Enjoy in your favorite dairy-free, plant-based recipe!
Notes
- Yield: makes approx. 2 cups.
Nutrition
Calories: 55kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 186mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 0.2IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
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