Ricotta is one of my favourite of the cheeses and necessary when making recipes like lasagna, so, today we’re making a Vegan Spinach Ricotta.
I’ve jazzed up this recipe by adding iron-rich spinach and some protein-packed tofu. The reason I chose tofu was not just because of it’s nutritional content but because it provides a creamer consistency, that ricotta usually has. Not only is this great for a lasagna but you can use it as a dip for your next party paired with crackers, salads, pastas and in sandwiches.
Why You Need To Soak Your Cashews
Much like my other recipes, we’re going to soak our cashews. This plumps them up with water and helps them blend better. This is going to be easier on your blender as well. Soaking the cashews is also said to be beneficial for digestion and mineral and vitamin absorption. If you don’t have the time to soak your cashews, you don’t need to but I would only recommend that if you have a high-quality, high-speed blender. You may also need to add more water while blending.
How To Make This Vegan Spinach Ricotta
To create your ricotta pulse the cashews with garlic, nutritional yeast, lemon, apple cider vinegar and salt until it’s crumbly. Then add your tofu, spinach and basil until it’s all well combined.
More Recipes To Enjoy
If you enjoyed this recipe, you may want to try my vegan recipes for How To Make Cashew Ricotta for a plain version or How To Make Vegan Cashew Cheese.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter
PrintHow To Make Vegan Spinach Ricotta
Ricotta is one of my favourite of the cheeses and necessary when making recipes like lasagna, so, today we’re making a Vegan Spinach Ricotta!
- Prep Time: 3 hours
- Cook Time: 5 minutes
- Total Time: 3 hours 5 minutes
- Yield: 4 cups 1x
- Category: Cheese
- Method: Blended
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 1 cup raw cashews
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12oz (350g) package of firm tofu, drained
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2 cups fresh baby spinach or 1 cup frozen
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¼ cup fresh basil leaves
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2 cloves garlic
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4 tbsp nutritional yeast
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1 tbsp fresh lemon juice
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1 tbsp apple cider vinegar
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1 tsp salt
Instructions
- Soak your cashews for 3 hours or overnight. If you have a high-speed blender, then you do not need to soak your cashews but you may need to add more water in step 2.
- In a food processor or blender, pulse cashews, garlic, nutritional yeast, lemon juice, apple cider vinegar, salt until mixture is fine and crumbly.
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Add tofu spinach and basil and pulse or blend until thoroughly combined, scraping down the sides as needed.
Notes
Leftovers can be stored in the refrigerator for up to 5 days in a covered container or store in a freezer safe container for up to 2 months
