Cashew-Tofu Ricotta

An awesome vegan ricotta cheese

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the cashews to a food processor and process until fine and crumbly.

Step 2

Add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.

Step 3

If it's too thick, add a few tablespoons of water to blend. Set aside.