This Vegan Pesto Ricotta recipe is full of taste and works so well in many recipes. It works especially good in your favorite lasagna recipe, pizza or lasagna soup. Made with cashews, it is super creamy!
Vegan Pesto Ricotta
This Vegan Pesto Ricotta recipe is full of taste and works so well in many recipes. It works especially good in your favorite lasagna recipe, pizza or lasagna soup. Made with cashews, it is super creamy!
Equipment
- High speed blender
Ingredients
- 1 c raw cashews, see note below
- 1/4 c unflavored plant based milk (eg. almond milk)
- 1/4 lb extra firm tofu, drained
- 2-3 tbsp vegan pesto
- 1 tbsp lemon juice
Instructions
- Add the cashews and almond milk to a high speed blender.
- Process until smooth.
- Add tofu and pulse a few times. It should resemble a ricotta-like texture.
- Add pesto to taste along with the lemon juice.
- Enjoy!
Notes
If you do not have a high speed blender, soak the cashews in water for 4 to 8 hours to soften. Drain, rinse and proceed with the recipe steps.
