Italian Style Ricotta Cheese – Made in Hackney : Life Beyond Cheese

Italian Style Ricotta Cheese

A tasty and protein rich filling which is perfect for cannelloni or lasagne


100 grams soaked cashews

300 grams drained firm tofu

Small bunch of basil or thyme

2 tablespoons lemon juice

1⁄2 teaspoon salt

Garlic / spices to taste


  1. Blend the cashews with enough water to cover and process to create a thick paste.
  2. Mash the tofu with a fork until it is a crumbly texture, try not to leave any large lumps.
  3. Heat the cashew cream in a saucepan over medium-low heat until thick and creamy.
  4. Add the cashew paste to a bowl and add the remaining ingredients into the mixture.
  5. Taste to check seasoning, and adjust if needed.
  6. Use immediately or place in the fridge, it will firm up a little.

If you wish to make a plain ricotta to use for desserts omit the herbs and garlic.

Ricotta can be kept covered in the fridge for up to 4 days.

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