Vegan Tofu Cashew Ricotta
Author: Veggies for DInner (adapted from the the Veganomicon cookbook by Isa Moskowitz & Terry Romero
Prep time: 15 mins
Total time: 15 mins
Vegan Tofu Cashew Ricotta
Ingredients
  • ½ cup raw cashew pieces (approximately 4 ounces)
  • ¼ cup fresh lemon juice
  • 2 cloves fresh or roasted garlic
  • 1 pound firm tofu, drained and crumbled
  • 1½ teaspoons dried basil
Instructions
  1. In a food processor, blend together the cashews, lemon juice, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil.
Recipe by Veggies for Dinner at https://veggiesfordinner.com/2009/10/vegan-eggplant-rollatini.html