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Easy Vegan Basil Ricotta

Whether you’re looking to eat more of a plant-based diet, or dairy just doesn’t agree with you, this vegan ricotta is the perfect alternative!

Use it as a topping on your next homemade pizza, sprinkle it on some avocado toast, or toss it into your favorite pasta dish!


  • 1/2 cup cashew nuts
  • 1 1/4 cup firm tofu
  • 1/4 cup plant milk, unsweetened
  • 1 garlic clove
  • 1 tbsp dried basil
  • 2 tsp lemon juice
  • 1/2 tsp sea salt


  1. Boil the cashew nuts for 5 minutes, then drain (this makes the ricotta more creamy)
  2. Add the cashew nuts plus the rest of the ingredients (except plant milk) to a food processor
  3. Mix until it’s finely chopped. Then add plant milk a little at the time until desired consistency is reached
  4. Store in your fridge for up to a week or serve immediately!

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