Creamy Vegan Ricotta

Name: Creamy Vegan Ricotta
Yield: 1 serving
Ingredients: 1 cashews; 5 oz tofu; 5 oz tofu; salt; 2 tsp lemon juice

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Super creamy and delicious vegan ricotta made with tofu and cashews! Even easier to make than regular ricotta.

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1 cashews soaked in water overnight, heaped cup, raw, whole
5 oz tofu firm
5 oz tofu for soft ricotta OR 5 oz of firm tofu (for firm ricotta, silken soft
salt about 1/4 tsp for sweet fillings, 1/2 tsp for savoury use, to taste
2 tsp lemon juice

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Drain the water from the cashews. Add the cashew nuts into your food processor.
Add the tofu (combination of firm and soft OR all firm), salt, lemon juice and process until you have a paste - just a couple of minutes.
Serve immediately, or chill for a few hours.
Can be stored in a container with a tight lid and in the fridge for up to 5 days.