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Vegan Pesto Ricotta

Healthy Texas Vegan
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!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dressing and Sauces, Main Course, Side Dish, Snack
Cuisine American, Italian

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. 
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