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–+ servings
toast with vegan ricotta cheese, spices and fresh herbs
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Vegan Ricotta Cheese

by Karissa's Vegan Kitchen

Easy vegan ricotta made with soaked cashews and a block of tofu.
Prep Time25 minutes
Total Time25 minutes
Course: Condiment
Cuisine: Italian, Vegan
Servings: 10
Calories: 94kcal
Author: Karissa's Vegan Kitchen

Ingredients

  • 1 cup cashews soaked and drained
  • 14 ounces extra firm tofu drained
  • 2 tablespoons lemon juice
  • ½ teaspoon salt or to taste

Instructions

  • Prep: Soak cashews (see 3 easy methods here.) There is no need to press the tofu for this recipe.
  • Blend all ingredients in a food processor until smooth and similar to the texture of traditional ricotta. Add more salt if desired.

Notes

This recipe makes about 2½ cups of vegan ricotta cheese. Nutrition facts are for 1/4 cup.

Nutrition

Calories: 94kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 143mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg