After reading this post, I suddenly had an urge to make pesto. And then I wanted to use it in a lasagna. But, oh the carbs! Bad? Not quite. Original? Not quite. And so, my brain wondered off into the land of “This would go well in an au gratin,” but – that’s a later post. There are so many vegan ricotta recipes, it’s hard to give credit to any sources – specifically due to the variety of ways available to make this one food item, and honestly – I have probably made them all. I like not using 100% tofu – and instead, adding some sort of nut in order to enhance the texture. Cashews have a mellow taste and can easily blend into a sauce or even… a ricotta, and so – they were a natural (and very welcome!) addition. If you’re out of cashews, try substituting raw almonds – the taste and texture might change slightly, but they might yield a more grainier-ricotta like feel. For a less-grainy texture, try soaking for a few hours before blending.
Serving suggestions: stir into pasta to make a creamy sort of Alfredo sauce, add to lasagna (and make everyone wish they were you!), stuff into shells, spread between vegetable layers and quickly roast for a twist on Mozzarella Caprese, or use it as a topping for this recipe.
1 block firm tofu, drained
1/4 cup raw cashews
2 Tablespoons nutritional yeast
1/4-1/2 teaspoon salt
1/2 teaspoon apple cider vinegar
1 clove fresh garlic clove, chopped
Directions: Place all ingredients in a blender and whirl until the desired consistency is reached. Use immediately or chill overnight to attain a thicker ricotta (pictured above).
Makes: around 1 cup
*Note: for a slightly different taste, try substituting lemon juice for the apple cider vinegar.