MADE WITH PLANT-BASED INGREDIENTS ONLY, THIS VEGAN RICOTTA IS SUPER EASY TO MAKE, HEALTHY AND DELICIOUS.
IT WORKS PERFECTLY WITH SAVOURY RECIPES SUCH AS LASAGNE AND STUFFED VEGETABLES BUT IT CAN ALSO BE USED FOR SWEET DISHES.
TOFU IS A GREAT SOURCE OF PROTEIN AND CONTAINS NINE ESSENTIAL AMINO ACIDS. IT IS A VALUABLE PLANT SOURCE OF IRON AND CALCIUM. IN ADDITION, IT PROVIDES MINERALS MANGANESE, PHOSPHOROUS, MAGNESIUM, COPPER, ZINC AND VITAMIN B1.
INGREDIENTS ------------------
1 block organic firm tofu
1 cup cashews, soaked overnight [or at least for few hours]
3 tbsp of water retained from soaking the cashews
2 tbsp nutritional yeast
3 cloves garlic
1 tsp lemon zest
juice of 1 lemon
1 tsp unrefined salt
1 tsp black pepper, freshly ground
[optional] 2 tsp oregano
METHOD ------------------
Add all ingredients to a food processor and pulse until well-combined. Alternatively combine all ingredients in a large jar and use hand blender to blitz. The final mixture should be thick, fluffy and slightly chunky.
Not only you can use it as ricotta in any recipe of choice, but you can also enjoy it as a dip with your favourite bread or raw vegetables, i.e. carrot sticks or chicory.
TIPS:
If you don’t get a chance to soak your cashews ahead of time, you can soak them in boiling water for ca. 15 minutes.
If you are using this recipe in a sweet application, skip the garlic, black pepper and oregano.
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