Tofu Ricotta

Fresh homemade ricotta: while being around an Italian family, creating this dairy-free ricotta was a phenomenal addition to our meals! This delicate-tasting cheese topping can be served on both savory or sweet dishes.


Makes about 2 cups of Ricotta

  • 2 cups soaked cashews (soaked overnight, drained and rinsed before using)
  • 320 grams of Firm Tofu (about 1 package) *we had the best tasting results using the Whole Foods 365 Organic brand!*
  • 1.5 tsp vegan parmesan
  • 1 tbsp vegan butter
  • 1/2 tsp salt
  • 3 tbsp almond milk
  1. Place all the ingredients in a food processor.
  2. For about 1 minute, blend on a Low speed to combine everything well.
  3. Change the speed to High until the mixture is smooth and creamy.
  4. You can serve it right away or chill it in the fridge for a few hours before using. Once covered, the tofu ricotta can stay fresh in the fridge for up to 2 days.

Veganized Ricotta: Buon Appetito!