Dairy free ricotta cheese with tofu and cashews

Close up of vegan ricotta in a brown bowl.

5 from 1 vote

Dairy free ricotta cheese with tofu and cashews

Easy vegan ricotta recipe. Made with tofu, cashews, vegan cream cheese, lemon, garlic and olive oil. Dairy free recipe for lasagna or stuffed shells.

Prep Time10

Total Time10

Course: Side Dish

Cuisine: Italian

Servings:

Calories: 287kcal

Author: Maria

Equipment

1 Food processor

Ingredients

14 ounces medium firm tofu
1 cup raw cashews
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons nutritional yeast
1 teaspoon Italian seasoning
½ cup dairy free cream cheese
1 lemon juiced

US Customary - Metric

Instructions

Bring some water to a boil. Then pour it over the raw cashews in a mug. Let it soak for 10 minutes.
1 cup raw cashews
Add everything to the blender and blend until smoothish. You may have to stop a few times and scrape down the sides with a rubber spatula. Add a couple tablespoons of water if it needs some liquid to get going.
14 ounces medium firm tofu, 1 cup raw cashews, 1 teaspoon garlic powder, 1 teaspoon salt, 2 tablespoons nutritional yeast, 1 teaspoon Italian seasoning, ½ cup dairy free cream cheese, 1 lemon

Notes

Substituting tofu

To substitute the tofu in this recipe you can use a can of drained and rinsed white beans. I love using great northern beans or cannellini beans.

Substituting cashews

You can substitute the cashews by using about ½ cup more of the dairy free cream cheese.

Substituting cream cheese

If you don't have dairy free cream cheese, you can use dairy free, unsweetened yogurt or 2-3 tablespoons of olive oil. You can also leave the cream cheese out. This tastes great with just tofu and cashews.

Nutrition