How 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
Scale
- 1 cup raw cashews
-
12oz (350g) package of firm tofu, drained
-
2 cups fresh baby spinach or 1 cup frozen
-
¼ cup fresh basil leaves
-
2 cloves garlic
-
4 tbsp nutritional yeast
-
1 tbsp fresh lemon juice
-
1 tbsp apple cider vinegar
-
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.
-
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
Find it online: https://susancooksvegan.com/how-to-make-vegan-spinach-ricotta/