Cashew Ricotta

1½ cups cashews

¼ cup nutritional yeast

1 cup tofu

4 Tbsp olive oil

1 tsp himalayan pink salt

2 Tbsp lemon juice

¼ cup water if needed

2 tsp chopped fresh basil (optional)


Pulse the cashews in a food processor until finely chopped. Add nutritional yeast, tofu, olive oil, salt and lemon juice, and blend until well combined and pasty. Add some of the water if mixture seems too dry. Stir through the chopped basil if using.

1 Comment

  1. Pingback: Vegan Dry Store Part Two | Vegan Mo Fo 2014 | the grumpy sailor

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