A creamy, adaptable dairy-free ricotta recipe suitable for stuffing or using as a sauce for various savoury bakes
- 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.