Simple vegan ricotta "cheese" that is uncomplicated to make in. Versatile for many Italian classics, with a neutral, mild note. Perfect pure on a slice of bread or to enhance many Mediterranean dishes.
Prep Time 10 minutesminutes
Soak 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 3Cups
Calories 574kcal
Ingredients
120gCashewsdepending on the line strength of the mixer *soaked
100gAlmondspeeled, alternatively almond slivers or flakes, soaked*.
Soak cashews and almonds according to a SOAK METHOD mentioned at the very bottom.
After the soaking time strain and put in the blender
Add the remaining ingredients to the blender and blend until smooth and creamy. While doing so, work at low speed and keep pressing down the sides with a scraper.
120 g Cashews, 100 g Almonds, 120 ml Almond milk, 200 g Natural Tofu, 60 g Coconut yogurt, 60 ml Lemon juice, 22 g Nutritional yeast flakes, ½ tbspn Garlic granules or a freshly squeezed clove of garlic, 1 tbspn freshly zested lemon peel, ½ tbspn Sea salt, Pepper to taste
The ricotta should not be super fine, but creamy and slightly crumbly.
Process immediately or fill into airtight jars and store in the refrigerator
Keeps up to 5 days airtight in the refrigerator.
If your blender is not that powerful, no problem. Click here for the cashew soaking guideQUICK SOAK METHOD(Duration 60 minutes): Put nuts in a heatproof bowl and pour scalding hot water over them. DO NOT COVER and leave to infuse for one hour. Drain and process.LONG-SOAK METHOD(Duration 6 hours): Soak nuts in cold water and cover. Drain and process after 6 hours or overnight.