Vegan Friendly Recipes

‘Ricotta Cheese’

Makes about 3 1/2 cups

Ingredients

2 (12.3 oz) boxes extra- firm silken  tofu, crumbled
1/2 cup + 2 tablespoons raw cashew pieces, ground very fine in a blender 
2 tablespoons plus 1  teaspoon freshly squeezed lemons
1/2 teaspoon salt

Method

In a blender or food processor mix 3 cups of crumbled tofu, the ground cashews, the juice of the lemons and salt until it’s very smooth. Then crumble in the remaining tofu and blend again. The resulting mixture should be mostly smooth but with a little  graininess, it doesn’t have to be like cream cheese.

Scoop the ‘ricotta’ into a plastic container and refrigerate and it will firm up as it chills.

ENJOY!

Inspired by  Circa Survive’s No-Noodle Eggplant Lasagna, which will be up soon. I veganized the recipe just for  me and you.