Garlic-Basil Cashew Ricotta

Name: Garlic-Basil Cashew Ricotta
Yield: Makes about 2½ cups
Ingredients: Few drops freshly squeezed lemon juice; 2 cloves garlic, minced; ½ teaspoon salt; ¼ cup slivered fresh basil leaves, lightly packed; 2 tablespoons nutritional yeast flakes; ½ cup water; 1 pound firm regular tofu; ½ cup raw cashews

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

The secret to this rich and creamy tofu ricotta is the addition of a thick cashew cream that’s similar to a béchamel sauce. This recipe is easy to put together and works great in any savory dish that calls for ricotta.

Ingredients

½ cup raw cashews
½ cup water
1 pound

Starter
Gluten-free
Vegan

Method

Make a thick cashew cream.

Put the cashews and water in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades. Transfer to a small heavy saucepan and cook over medium heat, stirring frequently, until the mixture comes to a boil. Decrease the heat to low and cook, stirring