Plant-based Ricotta Cheese

You'll want to put this truly authentic tasting ricotta on everything!

Ingredients

• 1 cup raw and unsalted cashews (soaked in water for 1 hour)

• 8 ounces of the firmest tofu you can find.

• 2 tablespoons nutritional yeast

• 1 tablespoon of fresh lemon juice

• 1 teaspoon dried oregano

• 1/2 teaspoon yellow miso

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon salt

Directions

Drain the cashews and drain and press the tofu. Add the rest of the ingredients to a food processor and pulse several times. You're looking for a soft texture here, but not pureed. You may have to add a tablespoon of water at a time if it's too dry.

Taste and adjust for flavor.

Chill for one hour so flavors can meld. In a tightly sealed container, the ricotta will last 3 weeks in the fridge and cal also be frozen.

You can use this wherever you would use ricotta: stuffed shells, pizza, as a spread.

I like to grill some sourdough, shmear on the ricotta, add some blistered tomatoes, fresh herbs and top with balsamic reduction. YUM!!!

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