Homemade Vegan Ricotta

TOFU+14g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

ricotta

• 80 g cashews
• 180 g soy yogurt (Greek)
• 7 g nutritional yeast
• 4 g salt
• 1 l soy milk
• 120 g lemon juice

Contains: nuts, soy

How to make it

1. Soak the cashews overnight in water, or cook them until soft – this will take about 25 minutes. Drain and rinse the softened cashews. Place them in a blender together with the vegan Greek yogurt, nutritional yeast, salt, and soy milk. Blend on high speed for about 1 minute, until you get a completely smooth mixture.

Nutrition