You’ve probably noticed by now that I like easy recipes, and there’s nothing easier than chucking everything into a blender. Maybe I should make a category called “Whizzed”, as I know I have a few of these types of recipes posted already!
This ricotta has so many uses – as a spread on crackers, as a dip, on toast, as a margarine/butter substitute on sandwiches, in a lasagna, in a spinach & ricotta cannelloni recipe, and probably more stuff that I can’t think of right now. This has even been given the tick of approval by a friend who thought she didn’t like tofu (I didn’t tell her what was in it until she’d eaten half a dozen crackers with it). Also, this ricotta with crackers goes great with a glass of white, which is what I’ll be doing later tonight 
Cashew Ricotta
Makes approx. 2 cups
Ingredients:
- 1/2 cup raw cashew pieces
- 1/4 cup fresh lemon juice
- 1.5 tbs (30mL) olive oil
- 2 cloves fresh or roasted garlic
- 450g firm tofu, drained and crumbled
- 1.5 tsp dried basil
- 1.5 tsp salt
In a food processor, blend together the cashews, lemon juice, olive oil and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.
Source: Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero
