High Protein Vegan Ricotta
Creamy, versatile, and packed with plant-based protein, this High Protein Vegan Ricotta is a true game-changer for dairy-free cooking! Made with nutrient-rich firm tofu and soaked cashews, this recipe delivers a rich, smooth texture that rivals traditional ricotta while being entirely vegan and high in protein. Enhanced with zesty lemon juice, nutritional yeast, and a hint of garlic, it’s bursting with savory flavor in every bite. Ready in just 15 minutes with no cooking required, this dairy-free ricotta is perfect for elevating your favorite lasagnas, stuffing pasta, spreading on toast, or even as a dip. Garnish with fresh basil or parsley for a vibrant finishing touch and enjoy a healthy, protein-packed alternative that's sure to impress!
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Ingredients
- 14 ounces Firm tofu, pressed
- 0.5 cups Raw cashews, soaked
- 2 tablespoons Unsweetened plant-based milk (e.g., almond or soy)
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh basil or parsley (optional, for garnish)
Directions
Step 1
Start by soaking the raw cashews in hot water for at least 10 minutes, or until they are soft. Drain and set aside.
Step 2
Press the firm tofu to remove excess moisture. Wrap the tofu in a clean dish towel or paper towels and place a heavy object on top for 5-10 minutes.
Step 3
Crumble the pressed tofu into a high-speed blender or food processor. Add the soaked cashews, plant-based milk, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, salt, and black pepper.
Step 4
Blend or process the mixture until it becomes smooth and creamy. Stop to scrape down the sides of the blender/food processor as needed. Add a small splash of plant-based milk if the mixture is too thick to blend, but avoid making it overly runny.
Step 5
Taste and adjust seasoning if necessary, adding more salt, lemon juice, or garlic powder as desired.
Step 6
Transfer the vegan ricotta to an airtight container. Optionally, stir in chopped fresh basil or parsley for added flavor and color.
Step 7
Use immediately or refrigerate for up to 5 days. Enjoy in pasta dishes, on toast, or as a dip.
Nutrition Facts
| Serving size | 556 grams (556.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1048 |
| Total Fat 63.20g | 81% |
| Saturated Fat 10.30g | 52% |
| Cholesterol 0mg | 0% |
| Sodium 1284mg | 56% |
| Total Carbohydrate 47.90g | 17% |
| Dietary Fiber 14.90g | 53% |
| Total Sugars 7.50g | |
| Protein 85.20g | 170% |
| Vitamin D 13IU | 63% |
| Calcium 2786mg | 214% |
| Iron 17mg | 95% |
| Potassium 1787mg | 38% |
Source of Calories