Tofu Ricotta
A simple, plant-based ricotta alternative that works perfectly in lasagna, on pizza, or in stuffed manicotti!
Equipment
- mixing bowl
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
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