Tofu Ricotta served in a small ceramic bowl, creamy and slightly crumbly, mixed with olive oil, nutritional yeast, and finely chopped basil, garnished with a sprig of fresh basil. The bowl is styled on a rustic wooden table with a small jar of olive oil, a bowl of cashews, and a linen napkin, illuminated by soft natural lighting for a fresh and inviting presentation.

Tofu Ricotta

A simple, plant-based ricotta alternative that works perfectly in lasagna, on pizza, or in stuffed manicotti!
Portions:2
Preparation Time: 10 minuten
Share on Facebook Recept afdrukken

Equipment

Ingrediënten

  • 14 ounces 397 g extra-firm tofu, drained and pressed
  • ¼ cup 35 g raw cashews, ground into a fine powder
  • ¼ cup 30 g nutritional yeast
  • 3 tablespoons 45 ml extra-virgin olive oil
  • 2 tablespoons 6 g finely chopped fresh basil or 1 tablespoon (2 g) dried
  • Salt and pepper to taste

Instructies

  • Crumble the tofu into a bowl until it resembles ricotta.
  • Add the cashew powder, nutritional yeast, olive oil, basil, salt, and pepper.
  • Mix together with your hands.
  • Transfer to an airtight container and refrigerate for up to 1 week.
  • Use immediately or let the flavors develop for best results.

Notes / Tips / Wine Advice:

Serving Tip:
Use in lasagna, pizza, or stuffed manicotti as a dairy-free alternative to ricotta.
Wine Advice:
Pair with a medium-bodied white wine like Pinot Grigio or a light, crisp red like Pinot Noir for a balanced meal.

Nutritional Information

Calories: 35 kcal | Carbohydrates: 1.5 g | Protein: 3 g | Fat: 2.5 g | Fiber: 0 g | Sugar: 0 g | Salt: 0.05 g
————————————————————————————————–
Country American
Season: All seasons
Translate »