Vegan ricotta
Italy
Prep: 5 minutes
Cook: 30 min
Difficulty: Easy
Ricotta’s texture retrieved with this blend of cashews and tofu!
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Ingredients
To delight
2
people
60
g
cashew
100
g
firm tofu
½
lemon juice
1
càs
nutritional yeast
1
càc
garlic powder
½
càc
ground pepper
½
càc
fleur de sel
2
càs
oat milk
Directions
Step 1
Boil the cashews for 30 minutes.
Step 2
Blend them with the tofu, lemon juice, nutritional yeast, garlic powder, black pepper, salt and oat milk.
Step 3
Immediately use or keep refrigerated in a sealed container.
