This recipe works nicely as a vegan cheese in lasagna. It is also an excellent vegan cheese replacer in other recipes, too.

You can make this either with nuts, in which case it is soy-free, or with tofu, in which case it is nut-free.

The finished cheese is salty, creamy, and a bit like ricotta cheese.

Lasagna Cheese

Dairy-free cheese replacer -- great in lasagna, or in everything else!
Prep Time2 mins
Total Time2 mins
Course: dairy-free cheese replacer
Servings: 1 cup
Author: Valerie Mates

Ingredients

EITHER choose the soy version:

  • 1/2 pound of tofu

OR choose the nut version:

  • 1/3 cup cashews
  • 1/3 cup sunflower seeds or pumpkin seeds shells removed
  • 1/3 cup water

PLUS ALSO include this for both versions:

  • 2 tablespoons olive oil
  • 2/3 teaspoon dried herbs such as basil or oregano
  • 1/2 teaspoon salt
  • pepper
  • 1 tablespoon cider vinegar

Instructions

  • Place all ingredients in blender or food processor. Blend until smooth.

 


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