Vegan Lemon Ricotta Pasta

Step 1

Bring a large pot of salted water to a boil. Once boiling, cook the pasta to al dente, according to the package instructions. Reserve 1 cup of the pasta water and drain the pasta, but do not rinse.

Step 2

In the meantime, add the tofu, cashews, garlic, lemon juice, nutritional yeast, miso paste, and salt to a food processor. Process until smooth and creamy – about 60 seconds – to form the dairy-free ricotta.

Step 3

Once you have drained the pasta, return the pot to the stove over medium-low heat. Add 3/4 cup of the reserved pasta water to the pot along with the arrowroot powder; quickly and rapidly whisk the powder into the sauce until no clumps remain. Then, add the ricotta and mix until evenly incorporated; if the sauce is too thick for your liking, add the additional 1/4 cup of pasta water. Simmer for 3-5 minutes, until slightly thickened.

Step 4

Add the lemon zest to the pot and mix into the sauce, then add the pasta and fold into the sauce. Add more salt to taste, if necessary. Mix until all of the pasta is evenly coated, then divide onto serving plates and top as desired. Serve warm; leftovers will keep in the fridge for up to 3 days, but the sauce will thicken once refrigerated.