small batch
6 oz tofu
3/4 cup cashews (soaked 4 hours or in boiling water 20 minutes
2 TB nutritional yeast
small bunch herbs - used oregano and basil
1/2 tsp salt (or to taste)
1 clove garlic
1-2 TB lemon juice
* nutmeg not used but great for an italian dish
place everything in a food processor and blend until smooth.
I made the zucchini "ravioli" stuffed with the ricotta with blanched spinach mixed in.
I also used as a spread on the flax almond bread toasted
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