Ricotta "Cheese" Recipe

This is an awesome vegan alternative to traditional dairy ricotta cheese. I promise you will not be disappointed! I have tried this recipe in many dishes and on unsuspecting dairy lovers and no one has known it was NOT cheese! When I tell them they cannot believe it! Taste for yourself:~)

Makes 2 Cups:

Time 15 min

1/2 Cup Raw Cashews (approx 4 oz)
1/4 Cup fresh Lemon Juice
2 Tbls Olive Oil
2 cloves fresh garlic
1 pound firm tofu, drained and crumbled
1 1/2 tsp Dried Basil
1 1/2 tsp Salt
Dash of ground black pepper

In a food processor, blend the garlic until minced. Add in cashews, lemon juice and olive oil until thick and creamy paste forms. Add the tofu (crumbled) until everything is mixed well together. Finally add in the basil, salt, and black pepper.

I have eaten this many ways!

• Hollow out whole ripe tomatoes and stuff with this filling.
• With chips or crackers as a dip.
• Use it in your lasagna recipe.
• I have made Ziti with this recipe.
• Stuffed Shells or Manicotti