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!