So this a hybrid of multiple recipes. I call it the ricotta o’ doom because I imagined it capturing and stealing the powers of flavor. Just behold the badassary that tofu has become:
More seriously, the recipe is a combination of Cashew Ricotta by Vegan Fazool (which, incidentally – I DO own Veganomicon, but sometimes I look for recipes in the middle of the night when I can’t sleep and I do that from my phone, not a book) and the Tofu Ricotta Recipe from Happy Herbivore.
So, without further ado.
1/2 cup raw cashews
1 lb firm tofu – not pressed (I particularly liked this part)
2-3 cloves garlic OR 1 tsp dried garlic
2 Tbsp Nutritional Yeast
2 tsp Oil
1-2 Tbsp dried Italian Seasoning Mix
1-2 Tbsp Lemon Juice
Salt and pepper to taste
Combine all but tofu in a food processor and processes until cashews turn into a paste. * Crumble unpressed tofu into processor and pulse until all ingredients are mixed. But don’t do it too long or you’ll end up more with a creamy consistency (as seen above) than a lumpy one like ricotta is known for. It looks lumpy-ish in the picture, but it’s not how it’s supposed to be – it was much too creamy.
*I had a difficult time with this because I have a very large food processor and very few cashews. In retrospect, I might have doubled this recipe just to make it easier on myself.