Creamy Dairy-Free Ricotta (Cashew & Tofu)
A creamy, tangy, dairy-free ricotta made with cashews and tofu. Perfect for lasagna, stuffed shells, pizza, and desserts.
Recipe by Non Dairy Dude
Ingredients
Base
- 1 cupRaw cashews (soaked)
- 14 ozExtra-firm tofu (pressed at least 30 min)
- 2 tbspLemon juice
- 2 tbspOlive oil
- 1 tbspNutritional yeast
- ¾ tspSalt
Optional
- ½ tspGarlic powder
- ½ tspOnion powder
- 2 tbspUnsweetened plant milk
Instructions
- 1
Soak the cashews in water for 2–4 hours, or quick-soak in very hot water for 30 minutes. Drain and rinse well.
- 2
Press the tofu for at least 30 minutes before starting.
- 3
Add soaked cashews, lemon juice, and olive oil to a blender. Pulse until cashew nut texture has fully broken down and is smooth.
- 4
Crumble the pressed tofu into the blender. Pulse 5–10 times until the mixture resembles ricotta.
- 5
Add salt, nutritional yeast, and optional garlic and onion powder. Pulse briefly to combine.
- 6
Adjust texture as needed. Add plant milk 1 tablespoon at a time if too dry.
- 7
If serving cold, chill for 20–30 minutes to allow flavors to meld.
Dairy Substitutions Used
Traditional ricotta cheese is replaced with a blend of soaked cashews and tofu for creaminess and structure.
Tips & Variations
Texture Tips: For lasagna or stuffed shells, keep the ricotta thick.
Sweet Variation: Omit garlic and onion powder, add maple syrup and vanilla.
Storage: Store in an airtight container for up to 5 days.
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