I’ve made vegan ricotta before for my vegan lasagna but I added a bit extra umph for this tart!

Y’all. Puff pastry makes the world go round.

Be sure to watch my video for more tips, tricks and fun!

Ingredients:

• 1 block firm tofu
• 1/2 cup raw cashews
• 2 tbsp olive oil (plus a bit extra for a drizzle)
• 1 tbsp red wine vinegar
• 2-3 tbsp non dairy milk (I used my homemade oat milk)
• 1 and 1/2 tsp garlic powder
• 2 tsp oregano
• 1/2 tsp Basil
• 1 tsp parsley
• Zest and juice of 1 lemon
• Puff pastry
• Tomatoes
• Sprinkle of sea salt
• Chopped spinach (optional)

Directions:

1. Soak cashews for about an hour and press tofu.
2. Roll the inside of the puff pastry out a bit to leave a thicker layer on the edges.
3. Lightly score the edges and poke the inside with a fork and then bake at 425°F for about 20 minutes.
4. In a blender, mix the drained cashews, olive oil, vinegar, oat milk, garlic powder, oregano, parsley and lemon zest/juice. Then add the tofu and pulse until combined.
5. Once the pastry has cooled, smear the vegan ricotta on the whole inside (you may not use all the ricotta).
6. Add the tomatoes, spinach and drizzle with olive oil and sprinkle with salt.
7. Enjoy!