Lemon Tofu Ricotta

All recipes listed will be based on a Whole Food Plant Based (WFPB) no oil lifestyle. If there is oil in original recipe use veggie broth or water when needed. (IP) represents Instant Pot recipes. Once a recipe has been tried I will rank it based on my family’s tastes.

1 block firm tofu, pressed for 20 minutes*

½ cup cashews, soaked in very hot water for 20 to 30 minutes (OR in room temperature water overnight)

¼ cup 1 Tbsp plant milk (I usually use almond milk, but any mild-flavor plant milk will do!)*

3 Tbsp nutritional yeast

2 cloves garlic

¾ tsp onion powder

The lemon juice and lemon zest of 1 small/medium lemon

1 tsp dried basil

½ tsp salt

Directions at joyfulbalanceonline.com

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