Tofu Ricotta Cheese

This is delicious and can be used as a dip, spread or for cooking! We most recently used it in our Stuffed Eggplant recipe! This recipe works best using a high powered blender with a tamper to push the ingredients down into the blades.

  • 1 block of tofu right out of the package
  • 1 1/2 Tablespoons of cashew butter or 3 Tablespoons of raw cashews*
  • 1 clove of garlic
  • 3 Tablespoons of nutritional yeast
  • 1 Tablespoon of lemon juice
  • 1 Tablespoon of fresh parsley, chop it a bit before adding to speed the process up
  • 2 teaspoons sea salt
  • 2 Tablespoons of fresh chopped red onions
  • 1 teaspoon of Tamari
  • dash of black pepper
  • pinch of mustard seed powder

Blend these ingredients until mixture is creamy. It is amazing!

*You will need to soak the cashews for 8 to 24 hours if not using a high powered blender like a Vitamix.

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