Tofu Ricotta
Veg-EZ Video e-Cookbook
•
3m 56s
Makes about 2 cups
1/2 cup raw cashews
1 large garlic clove (optional, if preparing for a dessert omit the garlic)
2 tablespoons of fresh lemon juice
1 tablespoon olive oil
1 package firm tofu, drained and crumbled divided in half
1 1/2 teaspoons salt
Few grinds of fresh nutmeg
½ cup of hot water (or achieve desired consistency)
Combine the cashews and garlic in food processor. Pulse process until the cashews are ground but not clumping. Add the lemon juice, olive oil, salt and ½ the tofu. Blend until fairly smooth.
Add remaining the tofu and nutmeg. Pulse a few times to combine, but be sure to maintain some texture.
Use immediately or store in a covered container for up to a week.
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