Wipe down the sides of the blender or food processor as needed.Ĩ ounces (half-pound) extra firm tofu, drained (the kind sold in the refrigerated section, not the vacuum-packed, shelf-stable kind) Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box, swirling every now and then so they dont stick together. If the mixture is too thick and refuses to blend, add water, one tablespoon at a time. The cashews may not get 100% smooth, but that’s okay for achieving a curd-like texture. Store in the refrigerator up to 5 days or freeze in freezer proof containers for 3 months.
Season to taste with sea salt and use it anywhere you’d like to use ricotta cheese. In a blender or food processor, process the following ingredients until smooth. Transfer the cashews with the lemon, water, garlic and all the spices to the blender (or food processor) and puree until extra creamy and fluffy. Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (You can skip this step if you have a high-speed blender, but I prefer to soak my cashews regardless.) This vegan version uses cashews and tofu to get that “curd” texture and tastes great. You can also use this cheese in Mushroom-Ricotta Calzones, Spaghetti Squash with Cashew Ricotta, Spinach, and Peas, and Stuffed Potato Skins.įun fact: while the word “biscotti” means “twice cooked” (and that’s how biscotti are made - baked first as a loaf, then as individual slices), the word “ricotta” means “re-cooked” (dairy ricotta is made from the whey that is left over when other cheeses are made - the makers use of heat and acid to coagulate whey protein to form curds within the whey solution. It works well on pizzas, in calzones, in lasagna, and other recipes. See my post Vegan Pizza Like You Wouldn’t Believe for many ideas on pizza crusts, sauces, toppings, and cooking tips.
It’s definitely a fantastic substitute for dairy ricotta. This creamy concoction tastes rich and delicious.
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