This is a simple plant based alternative to ricotta, and it tastes amazing!
If you are new to a recipe like this, making plant based cheese might seem like a bit of a hurdle or even unappealing... But.... I promise you, the flavour is incredible, and it couldn't be more simple to prepare. All you need is a food processor to blend up the ingredients and you will be on your way to making something that's delicious and satisfying all while using good for you ingredients.
I originally developed this cashew & tofu based ricotta to use in my Zucchini Involtini Recipe. Now I find it's something that comes to my mind for all sorts of uses. (Stay tuned for my gorgeous tomato, caramelized onion & ricotta galette.) Use this ricotta as a spread on fancy toasts, in sandwiches or tucked into wraps for a flavourful and healthy alternative to mayo or dairy based spreads and cheese. Use it in pasta, lasagna, pizza, sandwiches, on fancy ricotta toasts, in a salad or as a spread for crackers. You could easily switch up the flavour profile by using different herbs and or spices. I haven't tried that yet because I'm pretty in love with this variation for now, but it will probably evolve over time.
Yield: about 1 3/4 cups
1 . In a food processor combine all ingredients except for the basil. Blitz until as smooth as possible, scraping down sides a couple of times.
2. Now add in basil, and pulse just to give it a chop and mix in evenly.
3. Scrape ricotta into a container and refrigerate to set up before using in desired recipe.
Hey! I'm Trisha