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Tofu ricotta

A creamy, adaptable dairy-free ricotta recipe suitable for stuffing or using as a sauce for various savoury bakes
Prep Time 5 mins
soaking 2 hrs
Total Time 2 hrs 5 mins


  • Food processer


  • 80 grams cashew nuts or sunflower seeds
  • 300 grams tofu silken or firm
  • 3 tbsp nutritional yeast
  • 1 tsp salt
  • 3 tbsp lemon juice
  • 1/4 tsp garlic powder optional


  • Soak the cashew nuts (min 2 hours) or sunflower seeds (min 4 hours). Discard the soaking water and rinse.
  • Place the nuts or seeds in the food processer alongwith the other ingredients. Blend for 2 minutes until smooth.
  • Check the taste and add more salt, nutritional yeast or lemon as needed.
  • Use straight away or keep in the fridge for a maximum of 3 days.
Keyword dairy-free cheese, dairy-free ricotta, OMS friendly