You guys! Look. Y’all know me by now and know that I hate Tofu. It’s just not my jam……

I take it back! Tofu innnnnn something or broken down….is EVERYTHING!

I wanted lasagna. We don’t have any vegan ricotta replacements at my local grocer….sooooo….make my own, it is! And I’m so thankful I did!

My Tofu hating omnivore mom had a couple bites of this straight up! What?!?!?!?! #nailedit

Full How To Video

Ingredients:

• 1/2 cup raw cashews (soaked for about an hour)
• 1 block of firm Tofu
• 2 tbsp extra virgin olive oil
• 1 tbsp cashew milk (or the non dairy milk of your choice)
• 1 tbsp red wine vinegar
• 1 1/2 tsp garlic powder
• 1/2 tsp basil
• 2 tsp oregano

Directions:

1. Start by draining your Tofu and then putting it between paper towels with something weighted on top, for about 20 minutes.
2. While that is draining completely, start pulsing your soaked cashews in a food processor or high powered blender.
3. Then add everything else except the tofu and pulse some more, scraping down the sides, until combined well.
4. Crumble in your finished tofu and pulse lightly! You don’t need it super smooth because ricotta is grainy and textural.
5. Boom! Vegan Ricotta!
6. If you don’t want to use it to make lasagna, you can certainly forego the Italian seasonings, but with those seasonings, I also like to just put it on some crackers for a nice protein filled snack!