Plant-based Ricotta

Written By Harmony Grace

This ricotta is creamy, low fat, low sodium, delicious, and worth the short amount of time it takes to create! An easy recipe with minimal ingredients. Let’s get right to it.

ingredients

  • 1 block firm tofu

  • 2 TBS lemon juice

  • 2 TBS raw cashew butter (optional but it adds a little more creaminess)

  • 1 TBS coconut sugar (or any low-processed sweetener you prefer)

  • 2 tsp ground white chia seeds

  • 2 tsp white miso or to taste (I don’t use salt but you could salt it to taste as well. Keep in mind, if using salt, 2 tsp would be too much!)

  • ¼ tsp ground cloves (see NOTE)

method

  • Place all ingredients into a food processor, add love 🩷 and blend until smooth. Thats’s it!

Makes about 2 cups… enough for a regular sized lasagna. Enjoy!

NOTE: This is an addition that you CAN leave out, but trust me—don’t. This was my mama’s handed down recipe ingredient from my Italian great grandmother. It adds such a depth of flavor for the tiny bit used. Yum.

Harmony Grace
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