Tofu Cashew Ricotta by Sinfully Nutritious

Tofu Cashew Ricotta

by Maria Gelet

Rich, luscious, ricotta style cheese made vegan. This tofu cashew ricotta packs flavor and nutrients, not just fat. You will be amazed by how authentic this tastes, looks and feels. Try it in your next pasta dish for a healthier option.

Ingredients (Enough for 1 Lasagna)

    Makes enough for two layers of one whole lasagna:
    • 16 oz firm tofu, drained
    • 1/4 cup raw cashews, soaked 1 hour, then drained
    • 1/4 cup unsweetened, unflavored, non-dairy milk
    • 2 tsp. arrow root or cornstarch
    • 1 clove garlic, minced
    • 1.5 tbsp. miso paste
    • 1 tbsp. lemon juice
    • 1 tsp. Mrs. Dash Garlic Blend
    • 1.5 tbsp. Italian seasoning
    • 1/4 tsp. sea salt
    • 1 tbsp. olive oil


    • In a small bowl, combine arrowroot or cornstach with the not dairy milk. Mix until well blended, set aside.
    • In a food processor, place drained tofu in chunks. Then, add soaked and drained cashews to the tofu. Pulse several times to break up.
    • Then, add miso paste, garlic, herbs, seasonings, and lemon juice. Blend for about 20 seconds until it begins to resemble ricotta and look thick.
    • Next, while the food processor is running, stream in the non dairy milk mixture. Turn off, make sure everything looks smooth and well blended.
    • Pour into a bowl, drizzle with 1 tbsp. olive oil. Cover and refrigerate if not using right away.