Plant Based Lemon Tofu Ricotta

This thick, rich, and creamy delight was created for our fresh Plant Based Lemon Tofu Ricotta stuffed Whole Wheat Ravioli recipe, but it is glorious as a dip, sauce, or filling for other recipes as well.

We made this in our Weekly Cooking Class!

Plant Based Lemon Tofu Ricotta in a Wooden Bowl with Lemon Slices and Parsley

Ingredients

• 1 package firm tofu

• ½ cup raw cashews, soaked

• 2 lemons, juiced

• ¼ cup nutritional yeast

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Ground black or white pepper to taste

• Optional: fresh or dried herbs

Instructions

1. Blend all ingredients until smooth. It should be thick. Note: A food processor might be easier to use, but a blender + a little patience works just fine.

2. Enjoy!

Lemon Tofu Ricotta.pdf

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