Cashew Tofu Ricotta Cheese Recipe

Prep Time: 15

Total Time: 15

Servings: servings

Cost: $9.35 per recipe / $1.56 per serving

▢ 1 cup raw cashews ($2.84)
▢ ½ cup nutritional yeast ($1.84)
▢ ¼ cup avocado oil or extra virgin olive oil ($0.76)
▢ 5 tablespoons freshly squeezed lemon juice ($0.75)
▢ 2 teaspoons Italian seasoning ($0.12)
▢ ½ teaspoon kosher salt ($0.02)
▢ ½ teaspoon black pepper ($0.02)
▢ 8 ounces extra-firm tofu ($1.68)
▢ ¾ cup fresh basil finely chopped plus more for garnish ($1.32)

Place the raw cashews in a small mixing bowl and cover with hot boiling water. Set aside and allow the cashews to soften for about 10-15 minutes. Alternatively, you can soak the cashews in cold water in the refrigerator overnight.
Into a large cup food processor, add the drained, quick-soaked cashews, nutritional yeast, oil, lemon juice, Italian seasoning, kosher salt, and black pepper. Process until smooth.
If using tofu, break the block of tofu into chunks, then add to the food processor. Pulse it in until mostly smooth, with a bit of texture throughout.
Lastly add the freshly chopped basil and fold in until well dispersed.
Use the ricotta immediately, or transfer to an airtight container and chill in the refrigerator until ready to use. Enjoy!

Don't skip soaking the cashews. It may be tempting, especially if you have a quality food processor that can break down raw nuts, but the soaking is actually primarily for flavor. In my experience, soaking the cashews greatly reduces their sweet taste and makes them much more neutral in flavor.
Storage instructions: This cashew ricotta will keep for up to 5 days when stored in an airtight glass container in the refrigerator. If you are making this ricotta cheese for meal prep, you can wait to stir the fresh herbs in until right before using for ultimate freshness.
Freezing instructions: Leftover ricotta can be frozen in an airtight container for up to 3 months. When ready to use, thaw completely in the refrigerator, stir well, then use as desired.