Lemon Tofu Ricotta (Vegan!)
This plant based Lemon Tofu Ricotta is dairy free, creamy, and delicious. The perfect easy recipe for spreading on crackers or sandwiches, or to include in pasta dishes! *Note that From Start to Finish is an estimate that includes 20 minutes to press your tofu and soak your cashews, and then only 5 hands-on minutes to complete the recipe directions.
Ingredients
- 1 block firm tofu - pressed for 20 minutes*
- ½ cup raw cashews - soaked in very hot water for 20-30 minutes (OR in room temperature water overnight)
- ¼ - ½ cup plant milk* - (The exact amount will vary based on your blender and your desired consistency. I usually use almond milk, but any mild-flavor plant milk will do!)
- 3 tablespoon nutritional yeast
- 2 cloves garlic
- ¾ teaspoon onion powder
- The lemon juice (and optional lemon zest)* of 1 small/medium lemon
- 1 teaspoon dried basil
- ½ teaspoon salt
Instructions
- Drain the excess liquid from your pressed tofu, and drain your soaked cashews.
- Add all ingredients to a high-powered blender (for the plant milk, start with ¼ cup). Blend on high until your desired consistency is reached, adding more plant milk 1 tablespoon at a time if needed. If available, a blender tamper is helpful throughout the blending process to make sure that everything gets blended evenly. If you don't have a blender tamper, you may need to pause the blender a few times and scrape down the sides of the blender with a silicone spatula.
- Use as you wish and enjoy!
Notes
*Firm tofu, pressed for 20 minutes: You can press your tofu by using a tofu press, or by wrapping your tofu in paper towels and placing a somewhat heavy plate on top of it.
*Plant milk: I recommend a mild-flavored plant milk for this. Almond or cashew milk both work perfectly, but something with a stronger flavor (such as coconut milk) might throw off the flavor of the end result.
*Optional lemon zest: I personally love the lemon zest addition, but it definitely gives this tofu ricotta a VERY strong lemon flavor. If you want the flavor to be a bit more neutral, go ahead and skip the zest!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!