This nut cheese is simple, delicious, versatile and healthy. Use it in place of dairy ricotta in any recipe. Remember, if you use a Vitamix you do not need to presoak the cashews.

 

• 1 heaping cup cashews (soaked overnight then drained and rinsed )

• ⅞ of a cup of water

• ¼ cup chopped fresh basil or 2 tsp. dried

• 2 T nutritional yeast

• 2 T extra virgin olive oil

• Juice of 1 or 2 lemons (about 3 T)

• ½ tsp. salt

• 1 package extra firm tofu, well drained

Put the cashews and water in a blender and process on high speed for several minutes or until the mixture is very smooth. Transfer the mixture to a bowl then mix in all of the remaining ingredients EXCEPT the tofu. Once you have thoroughly drained it, use your hands and crumble the tofu into very small pieces into the cashew mixture. Stir to blend. The cheese will be grainy.