Tofu-Cashew "Ricotta"

DAIRY SWAPSACCOUTREMENTS

Like my tofu "feta" recipe, this recipe has also changed my (mostly) dairy-free life.

Whether it's for making a vegan lasagna, topping pizza, serving alongside scones or biscuits, or simply eating with fresh fruit, this tofu "ricotta cheese" is a versatile staple for your plant-based kitchen. It can be used in both sweet and savory applications as well as those "down the middle" in the more or less "neutral" zone.

This can be used as is, but can also be made into fillings and sauces. Use it as you would use a dairy ricotta cheese. Optional flavor add-ins are suggested in the recipe below.

Made with tofu, this "ricotta" is rich in plant protein, good fats (mono- and polyunsaturated fats), as well as beneficial soy isoflavones (hello, healthy phytonutrients!).

If you like to get a bit nerdy with nutrition like I do, you'll be happy to learn about the fatty acid distribution in this gem called tofu. As I continue to learn more about the benefits of polyunsaturated fats in particular (especially the massive benefits of swapping out saturated fat for these "PUFAs"), it's splendid to find that more than half of tofu's total fat comes from these coveted PUFAs. For every 3 oz. of firm tofu, the 4 grams of total fat break down into 2.5 g poly, 1 g mono, and only 0.5 g saturated. That's a terrific breakdown.

What's more, there's a whopping 7 grams of protein in just 3 oz. of firm tofu.

  • ½ cup cashews, soaked

  • 14 (or 16) oz. firm tofu

  • 1 T. apple cider vinegar (or lemon juice)

  • 1 T. nutritional yeast

  • 1 tsp. salt

  • optional add-ins: garlic powder, white pepper, cayenne, etc. You can even doctor it up for sweet applications, like crepes, with maple syrup or honey. Lemon zest is fun, too.

Ingredients

Tofu "Ricotta"
  1. Soak the cashews. Place the 1/2 cup of cashews and a pinch of salt in a bowl, cover with filtered water, and let sit for 4 to 8 hours. This can be done overnight. (Just be aware that cashews can get mushy from soaking for too long.)

  2. Drain the cashews, add them to the bowl of a food processor, and blitz them until broken down a bit.

  3. Drain the tofu and break it into a few big pieces into the bowl of the food processor. Process to incorporate the cashews and break down the tofu into a consistent mass.

  4. Add the apple cider vinegar (or lemon juice), nutritional yeast, and salt. Process, pausing to scrape down the sides as needed, until all well incorporated.

  5. Use right away or refrigerate. This can be used immediately or refrigerated for up to a week. Some water separation may occur and is natural. Simply stir it back in.

Makes about 3 cups (or 600 g.)

Instructions

Use anywhere you'd use ricotta cheese!

Last updated: September 3, 2024