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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
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Prep Time 5 minutes
soaking 2 hours
Total Time 2 hours 5 minutes
Calories:
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • Food processer

Method
 

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

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