Cashew tofu riccota

For the cashew tofu ricotta ( no exact measurements of seasonings did them to taste)

⅓ cup soaked cashews

½ block extra firm tofu

¼ tsp Dijon mustard

1 ½ tbsp lemon juice

Dried basil

Dried oregano

Onion/garlic powder

2 tbsp nutritional yeast which I use curry powder instead of using that for a cheese flavor

Sea salt/ black pepper

I drained cashews and did not press the tofu due to laziness but feel free to do that. I added the cashews to my blender first and added the curry, mustard, lemon juice and added water to blend. You want a thick creamy consistency so don’t add too much water. Once that was done I broke up half of the block of tofu and added that to the blender and added in all the other seasoning. I added the ricotta to a bowl and end up seasoning it to taste. I cannot stomach the idea of eating uncooked tofu so I added it to a baking dish and baked it at 350 degrees for 15 minutes then mixed it and baked it for 5 more minutes. I wanted to add spinach to this which I think might go better then kale. Just double the recipe if you are making more then 2 servings. I drained cashews and did not press the tofu due to laziness but feel free to do that. I added the cashews to my blender first and added the curry, mustard, lemon juice and added water to blend. You want a thick creamy consistency so don’t add too much water. Once that was done I broke up half of the block of tofu and added that to the blender and added in all the other seasoning. I added the ricotta to a bowl and end up seasoning it to taste. I cannot stomach the idea of eating uncooked tofu so I added it to a baking dish and baked it at 350 degrees for 15 minutes then mixed it and baked it for 5 more minutes. I wanted to add spinach to this which I think might go better then kale. Just double the recipe if you are making more then 2 servings.

Enjoy!

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