When I met Alex, a professional cook and midwestern-born kid, he was amazed that I had gone the last three years without eating any animal product.
Lucky for me, when we moved in together he quickly adapted to cooking for vegan lifestyle (although he still loves his meat & potatoes), experimenting with tons of different vegan recipes, including
this ricotta cheese which is one of my all-time favorite things ever.
Packed with protein and healthy fats, this vegan ricotta cheese could fool any omnivore. We most recently used this recipe for our vegan pizza (on our
blog) but it’s pretty versatile. Try it on anything, you’d normally use a fresh cheese on.
1/2 cup raw cashews
1/4 cup lemon juice
2 tablespoons olive oil
2 cloves garlic (roasted or fresh)
1 pound firm tofu
Salt and Cayenne pepper to taste
Put the first four ingredients into a food processor and process until a smooth paste has formed. Smooth is the key word. If you have to constantly hold your processors switch down to keep it running,
be prepared. There is lots of that to come. Go ahead and read a novel or two, with your thumb on the switch.
Once everything is nice and smooth you can start adding your tofu, break it up into smaller pieces as you add it. If you’re processor is small, you may need to work in smaller batches to achieve a nice
Season with salt and cayenne. Taste, add some more seasoning if needed, then enjoy!