Vegan Ricotta

So I’ve got four recipes lined up for this Monday and they all have one thing in common: they’re Italian. This is a perfectly-textured, creamy vegan ricotta for versatile use in a range of dishes – and is the star of the next one I’ll be posting, in about 12 hours… 🌱THE STATS 🌱

Approximate cost to buy everything: $10, with leftovers

Will make: about 500g ricotta

Time taken: 5 minutes, plus 30 minutes soaking time

The protein, iron and calcium I’m not getting from meat? All three, plus healthy fats.


2 tbsp oil (I used extra virgin olive – perhaps opt for a more neutral oil if you’ll be using your ricotta for a sweet recipe)
3 tbsp plant milk
1 cup raw cashews, soaked in boiling water for 30 minutes, then drained
350g firm tofu, chopped into chunks


Combine all ingredients in a food processor and pulse until desired smoothness. Store in an airtight container for up to 5 days.

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