Tofu Ricotta
A creamy and dairy-free ricotta alternative made from tofu, cashews, and nutritional yeast—perfect for lasagna, pizza, or stuffed pasta dishes!
Equipment
- Airtight container, Bowl, Knife, Measuring spoons, Nut grinder (optional)
Ingrediënten
- 3 tablespoons 45 ml extra-virgin olive oil
- ¼ cup 30 g nutritional yeast
- ¼ cup 35 g raw cashews, ground into a fine powder
- 2 tablespoons 6 g finely chopped fresh basil or 1 tablespoon (2 g) dried
- Salt and pepper to taste
- 14 ounces 397 g extra-firm tofu, drained and pressed
Instructies
- Crumble the tofu into a bowl until it resembles ricotta.
- Add the ground cashew powder, nutritional yeast, olive oil, basil, salt, and pepper to the tofu.
- Mix together using your hands until fully combined.
- Store in an airtight container and refrigerate for up to 1 week.
- Use in lasagna, pizza, or any dish that calls for ricotta.
Notes / Tips / Wine Advice:
Serving Tip:
Let the tofu ricotta sit for a few hours to allow the flavors to meld together before using in your dish.
Wine Advice:
A light, medium-bodied red wine like Pinot Noir pairs nicely with this creamy tofu ricotta in pasta dishes.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 6 g | Protein: 9 g | Fat: 14 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.3 g
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