Vegan Ricotta
Vegan Ricotta
Ingredients
- 1 pack firm tofu 200 grams
- 3 cloves garlic
- 1 cup raw cashews soak for an hour in hot water
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons plant based milk
Method
Sauté garlic in a fry pan until browns.
Blend the raw cashews, salt, nutritional yeast, salt, in a high speed blender for a minute to break up the cashews.
Add the garlic and tofu and blend until it forms a ricotta like consistency.
You can use this ricotta for so many things. Add spinach to it or roasted pumpkin to spread on toast, fill mushrooms or use as a filling for cannelloni, lasagna, pasta shells. I recently used it to stuff mushroom and it was amazing.
Frequently Asked Questions
Can I use roasted or salted cashews for this vegan ricotta recipe?
It's recommended to use raw, unsalted cashews for this vegan ricotta recipe. Roasted or salted cashews may alter the flavour and texture of the ricotta. Raw cashews have a neutral taste and provide the desired creamy consistency when blended.
Is there a suitable substitute for nutritional yeast if I don't have it on hand?
Nutritional yeast adds a cheesy, umami flavour to the ricotta. If you don't have nutritional yeast, you can try using a small amount of miso paste or tahini for a similar savory taste. Keep in mind that the flavour profile may vary slightly, but it can still enhance the ricotta.
Can I make this vegan ricotta ahead of time and store it in the refrigerator?
Yes, you can prepare this vegan ricotta ahead of time and store it in an airtight container in the refrigerator. It should stay fresh for up to five days when refrigerated. Just give it a stir before using if any separation occurs.
Are there any nut-free alternatives to cashews for this recipe?
If you have a nut allergy or prefer a nut-free option, you can try using sunflower seeds or blanched almonds as an alternative to cashews. Keep in mind that the flavour and texture may vary slightly, so adjust the seasonings and blending time as needed.
Can I freeze the vegan ricotta for longer storage?
Yes, you can freeze this vegan ricotta for longer storage. Transfer it to an airtight container or freezer-safe bag, leaving some room for expansion, and store it in the freezer for up to three months. Thaw it in the refrigerator before using, and stir well to restore the creamy consistency.
What dishes can I use this vegan ricotta in besides cannelloni and lasagna?
This vegan ricotta is versatile and can be used in various dishes. Besides cannelloni and lasagna, you can use it as a filling for stuffed pasta shells, add it to vegan calzones or stromboli, spread it on vegan pizza, or use it as a dip for breadsticks and crackers. Be creative and explore different culinary possibilities!
