Plant-based Ricotta Cheese
You'll want to put this truly authentic tasting ricotta on everything!
Ingredients
Setup
- 1 cup raw and unsalted cashews (soaked in water for 1 hour)
- 8 ounces of the firmest tofu you can find.
- 2 tablespoons nutritional yeast
- 1 tablespoon of fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon yellow miso
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Directions
Drain the cashews and drain and press the tofu. Add the rest of the ingredients to a food processor and pulse several times. You're looking for a soft texture here, but not pureed. You may have to add a tablespoon of water at a time if it's too dry.
Taste and adjust for flavor.
Chill for one hour so flavors can meld. In a tightly sealed container, the ricotta will last 3 weeks in the fridge and cal also be frozen.
You can use this wherever you would use ricotta: stuffed shells, pizza, as a spread.
I like to grill some sourdough, shmear on the ricotta, add some blistered tomatoes, fresh herbs and top with balsamic reduction. YUM!!!
-----
Do you know about our STREAMING PLUS membership?
Our membership is built like a streaming service - you get a full library of plant-based cooking classes to watch whenever you want. PLUS, you gain access to upcoming interactive virtual cooking classes and a monthly accountability group call.
As a member you get:
- Complete library of all past virtual classes - stream them whenever you’d like!
- Free access to monthly virtual classes with both Chef Caryn and Dr. Loomis (new upgrade!!)
- Library of easy and quick recipes: 150 and growing
- Monthly accountability check-in and support group Zoom call with Caryn
- Quarterly “Ask the Doc” call with Dr. Jim Loomis, our Medical Director
- A community of support
To learn more, please visit us here.
