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–+ servings
A dome of vegan ricotta on a plate topped with fresh basil
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Vegan Ricotta

Make your own Vegan Ricotta at home with this simple recipe. It can be used in a range of dishes or served on crackers.
Prep Time5 minutes
Soaking and chilling time2 hours
Total Time2 hours 5 minutes
Course: Ingredient
Cuisine: Italian
Diet: Vegan
Keyword: cashew nuts, extra firm tofu, extra virgin olive oil, garlic, lemon, nutritional yeast, salt
Servings: 4 portions
Calories: 193.63kcal

Equipment

  • 1 high speed blender

Ingredients

  • 50 g cashew nuts
  • 280 g extra firm tofu
  • 2 cloves garlic
  • 1 teaspoon salt
  • 2 tablespoon nutritional yeast
  • 2 tablespoon extra virgin olive oil
  • 1 lemon juice and zest

Instructions

  • Soak the cashew nuts in water for at least 1 hour until plump. Alternatively boil for 10 minutes then leave to cool.
  • Place all of the ingredients into a blender and then pulse until just starting to come together then run on a low setting for 30 seconds to 1 minute until you have soft, consistent ricotta texture.
  • Line a ramekin or individual pudding basin and spoon in the ricotta mix. Press down firmly and cover. Refrigerate for at least an hour.
  • Turn out on to a plate or cheeseboard to serve.

Nutrition

Calories: 193.63kcal | Carbohydrates: 9.75g | Protein: 9.72g | Fat: 14.06g | Saturated Fat: 2.16g | Polyunsaturated Fat: 2.48g | Monounsaturated Fat: 8.33g | Sodium: 627.9mg | Potassium: 308.76mg | Fiber: 2.21g | Sugar: 2.12g | Vitamin A: 6.08IU | Vitamin C: 14.84mg | Calcium: 36.49mg | Iron: 2.13mg