Vegan Ricotta.

This vegan ricotta is made with tofu. So, if you have a soy allergy seek out a cashew based ricotta. No allergy? Continue! This ricotta is great a ton of Italian dishes. Especially ravioli, baked ziti, stuffed shells, etc.



  • 14 oz. extra firm tofu
  • 8 oz. vegan cream cheese
  • 1 cup cashew milk
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. kosher salt
  • 1 tsp. lemon juice


  • 1In a large bowl, mash all ingredients with a fork.
  • 2Put in Tupperware or a jar and refrigerate for 2 hours. This lets the tofu soak up all the goodness. Stores up to 4 days.
  • 3You can add fresh basil to give it more flavor if you'd like as well!

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