Vegan Ricotta


  • 1 pack of firm tofu – 200 grams
  • 3 cloves of garlic
  • 1 cup of raw cashews
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 tablespoons plant based milk


  1. Saute garlic in a fry pan until browns.
  2. Blend the raw cashews, salt, nutritional yeast, salt, for a minute or until the cashews start to break down.
  3. Add the garlic and tofu and blend until it forms a ricotta like consistency.

You can use this ricotta for so many things. Add spinach and it’s great for cannelloni, lasagna, filling pasta shells. I recently used it to stuff mushroom and it was amazing.