Vegan Ricotta - Sarah's Vegan Kitchen
A tofu and almond based vegan ricotta that shines in lasagna, stuffed shells and more. It's high in protein, with a perfectly convincing texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sarahsvegankitchen.com.
Ingredients
- 1 cup blanched slivered almonds or raw cashews (soaked 4+ hours or overnight)
- 1/4 cup unsweetened plain plant milk
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 7 ounces firm or extra-firm tofu (about 1/2 block, thoroughly pressed)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 cup fresh chopped basil (or 1/2 tsp dry Italian seasoning)
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