I fully realize this looks like a bowlful of nothing but trust me when I say this vegan tofu ricotta is SOY amazing! It’s super versatile and you can use it in any sweet or savory recipe that requires milk-based ricotta (for example, cannoli or stuffed shells or a base for your favorite yummy dips). It’s an awesome source of protein and healthy fats too. Reach out if you have any questions!


1 block (14 oz) firm tofu

1/2 cup raw cashews, soaked in water for at least 2 hours

2 tbs lemon juice

Water (if needed)

Pinch of salt


1. Drain and press the tofu to remove excess water

2. In a food processor, combine all of the ingredients and pulse together. The consistency will vary depending on how you want to use it in a recipe. I generally blend it smooth for dips and keep it granular for other recipes

3. For sweet recipes, I add powdered sugar to sweeten the ricotta. For savory recipes, add additional salt, black pepper, and other spices

#CECSoya2023 #cuisineexpresscollab @ahujaanindita @cupsofrice @just_one_more_bite12 @kitchenwanderings @liz_cravings 


🌱 Vegan friendly
🌱 Jain friendly

Tags: Italian, Vegan

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