Vegan Spinach Ricotta

This delicious Vegan Spinach Ricotta is jazzed up with iron-rich spinach and protein-packed tofu. Tofu makes for a creamier ricotta that is perfectly dippable and spreadable.

Why soak cashews?

To remove phytic acid, making them easier to digest. Plus, soaking will help soften the cashews by plumping them up with water, which helps the cashews blend easily.

Vegan Spinach Ricotta

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Gluten free & vegan

Course

Appetizers and Openers

Servings

Makes 4 cups

Print Recipe

Ingredients

• 1 cup raw cashewa
• 2 garlic cloves, peeled
• 4 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 12 oz package firm tofu, drained
• 2 cups fresh baby spinach or 1 cup frozen spinach, thawed and drained
• 1/4 cup fresh basil leaves

Ingredients 1 cup raw cashewa 2 garlic cloves, peeled 4 tbsp nutritional yeast 1 tbsp fresh lemon juice 1 tbsp apple cider vinegar 1 tsp salt 12 oz package firm tofu, drained 2 cups fresh baby spinach or 1 cup frozen spinach, thawed and drained 1/4 cup fresh basil leaves

Course Appetizers and Openers Servings Makes 4 cups Print Recipe

Instructions

1. In bowl, cover cashews with warm water and soak for at least 2 hours or overnight.
2. Drain cashews and place in food processor or blender; pulse cashews with garlic, nutritional yeast, lemon juice, apple cider vinegar, and salt until mixture is fine and crumbly. Add tofu, spinach, and basil and pulse or blend until thoroughly combined and smooth, scraping down sides of bowl as needed.
3. Serve as a dip for veggies or crackers or in sandwiches, salads, or pastas. Leftovers can be stored in refrigerator for up to 5 days in covered container or frozen in freezer-safe container for up to 2 months.

Recipe Notes

Per 4 Tbsp serving: 65 calories; 4 g protein; 4 g total fat (0 g sat fat); 4 g carbohydrates (1 g sugars, 1 g fiber); 145 g sodium