RICOTTA DI SOYA (TOFU RICOTTA)

By Peggio

This mixture is very similar to the creamy full-fat ricotta used in Italy, which bears little resemblance to the watery, grainy ricotta available to most North Americans. It’s so creamy that you can use it as a spread on bread, or a filling for crespelle (crepes), or even in desserts.

Ingredients

• 2 (12.3 oz.) boxes extra-firm SILKEN tofu, crumbled
• 1/2 cup + 2 tablespoons raw cashew pieces, ground very fine in a coffee/spice mill or mini-chopper
• 2 tablespoons plus 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• makes 3 1/2 cups

Details

Preparation time 10mins
Cooking time 70mins
Adapted from vegan.com

Preparation

Step 1

In a food processor, mix about 3 cups of the crumbled tofu, the ground cashews, the lemon juice and salt until they are VERY smooth. Then crumble in the remaining tofu and process again. The resulting mixture should be mostly smooth, but with a little graininess– it doesn’t have to be like cream cheese.

Scoop the “ricotta” into a plastic container and refrigerate. It firms up when chilled.