Raw cashews are great for savory recipes because they have a neutral flavor but add a creamy texture to vegan cheese recipes. You could also use firm tofu, making sure to press it well, but avoid soft or medium firm tofu because it will be very mushy when blended. Pressing out some of the water using the EZ Tofu Press will make it crumble easily, creating the right texture for the base of the ricotta so it’s ready to mix with the cashews and olive oil. I like to use extra firm tofu for this recipe because it will hold up in the food processor and give the ricotta some texture. Use this cashew tofu ricotta for all of your favorite savory dishes- any pasta dish, vegan lasagna, ricotta toast, or bruschetta! 🧀 Ingredients Ingredients for cashew tofu ricotta: extra firm tofu, vegan Parmesan cheese, raw cashews, olive oil, garlic, lemon juice, onions, and fresh basil. It’s perfect for all of your favorite pasta recipes! This version calls for onion, garlic, fresh basil, and pepper, which add a subtle punch of flavor to the neutral ricotta base. Extra firm tofu, cashews, and vegan Parmesan cheese give this ricotta a wonderful texture that holds up well in all types of recipes! The vegan Parmesan and raw cashews (no soaking required!) bring a bit of grittiness to the cheese, similar to traditional ricotta. I used the EZ Tofu Press to remove some of the water from the tofu to allow it to blend well with the flavors and textures of the other ingredients. Making a good vegan ricotta is all about getting the texture right. Tofu ricotta is one of those old school vegan cheese recipes that has stood the test of time! I’ve been making variations of this recipe for many years, typically as a vegan alternative to ricotta for lasagna. It’s quick and easy to make, and completely dairy free! This vegan cashew tofu ricotta is blended with fresh basil and has a mild savory flavor perfect for lasagna, toast, or your favorite pasta dish.

Cashew ricotta vegan recipe