Tofu Cashew Ricotta: A Dairy-Free Delight for Breakfast
Elevate your morning routine with this creamy Tofu Cashew Ricotta. Perfectly spreadable on toast and bursting with flavor, it's a breakfast game-changer!
Equipment
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
Ingredients
- 1 pack Soft tofu Recommendation: @dinocanbake
- 3/4 cup raw cashews Tip: Soak them in water for a softer-textured ricotta
- 2 tbsp Nutritional yeast
- Zest and juice of one lemon 🍋
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1 tsp Garlic powder
- Salt to taste
Instructions
- Preparation: If you prefer a softer texture for your ricotta, start by soaking the raw cashews in water for a few hours. This step is optional but can make a difference in the final consistency.
- Blending: In a food processor, combine the soft tofu, soaked cashews, nutritional yeast, lemon zest, lemon juice, dried basil, dried oregano, garlic powder, and salt. Remember to pulse the ingredients rather than blending them continuously. This ensures a ricotta-like texture that's creamy yet retains some graininess.
- Serving Suggestions: Spread the Tofu Cashew Ricotta generously on a slice of sourdough toast. Complement it with fresh tomato slices on the side. For those looking to experiment, consider adding more herbs like chives, mint, or rosemary to the ricotta for an enhanced flavor profile.
Notes
Note: This Tofu Cashew Ricotta is not just limited to breakfast. It can be a versatile addition to various dishes, from pasta to salads. Don't forget to share your culinary creations and variations in the comments, and tag @lady.withplants on Instagram. Dive into the world of plant-based goodness and let your taste buds rejoice!