Sunday, September 22, 2013

Cashew Ricotta

WOW This is so good. I used this recipe to make Pumpkin Baked Ziti but need to make more. It would be great as a sandwich spread on some crusty herbed bread. Or as a dip. Mmmmm

1/2 cup raw cashew pieces
1/4 cup fresh lemon juice
2 tbsp. olive oil
2 cloves garlic
1 lb firm tofu, drained
1 1/2 tsp dried basil
1 1/2 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 and blend well. Blend in the basil and salt.

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