Ingredients
Cashew Mixture
- 1 cup raw cashews
- ½ cup nutritional yeast
- ¼ cup avocado oil or extra virgin olive oil
- 5 tablespoons freshly squeezed lemon juice
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Tofu and Herbs
- 8 ounces extra-firm tofu
- ¾ cup fresh basil, finely chopped plus more for garnish
Instructions
- Soak Cashews: Place the raw cashews in a small mixing bowl and cover them with hot boiling water. Let them soften for about 10-15 minutes, or alternatively, soak them in cold water overnight in the refrigerator for a softer texture.
- Blend Cashew Base: Drain the softened cashews and add them to a food processor along with nutritional yeast, oil, lemon juice, Italian seasoning, kosher salt, and black pepper. Process until the mixture is smooth and creamy.
- Add Tofu: Break the extra-firm tofu into chunks and add them to the food processor. Pulse until the mixture is mostly smooth but still has a bit of texture, mimicking traditional ricotta consistency.
- Incorporate Basil: Stir in the finely chopped fresh basil until it is evenly distributed throughout the ricotta cheese mixture.
- Store or Serve: Use the ricotta cheese immediately as a spread or filling, or transfer it to an airtight container and refrigerate until ready to use. Garnish with additional fresh basil if desired.
Notes
- Soaking the cashews overnight in cold water results in an even creamier texture but requires planning ahead.
- Extra-firm tofu helps achieve the right ricotta texture without adding excess moisture.
- Adjust seasoning like salt, lemon juice, and Italian herbs according to taste preferences.
- This ricotta can be used in vegan lasagna, stuffed pasta, or as a dip or spread.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Cheese Substitute
- Method: Blending
- Cuisine: Vegan, Italian-inspired
- Diet: Vegan
