cashew ricotta

if you're new to veganville, like me....you're going to want to get familiar with cashew ricotta.  it's the bomb, really. 

i've grown sort of fond of  THIS VERSION and just adapt it depending on the flavor of the recipe.  i've used this, as is, for lasagna (except i do prefer fresh basil). 

 we've used it as a spread for grilled sandwiches...get this...your favorite bread and your favorite veggies with this slathered on it and grilled without butter or butter sub.  seriously, try it.  it's heavenly.

was thinking that dollops of it on a margarita pizza would be nice, and for tonight's dinner i'm going to switch up the spices a bit for some bean, rice and sauteed veggie burritos. 

mexican style cashew ricotta ingredients:

1/2 cup raw cashews

1/4 cup lemon juice

2 tablespoons olive oil

1 package of firm tofu, drained and crumbled

1 garlic clove

1/2  jalapeno pepper, seeded and diced

1/4 cup fresh cilantro

1 1/2  tsp. salt

how to:

blend it all up in a processor or blender

also, i haven't tried it yet, but you can leave out all the savory spices and sweeten it up for desserts or a cream cheese sub. remember those fruit pizzas you used to have at every potluck? yeah, i'm thinking this would work. 

this is some seriously versatile stuff...and the best part, unlike other vegan cheeses, you can make it on a whim without days of culturing stuff.   i will no doubt be using a lot of it and i'll share the successes with you as i go.

peace, all.

note to self:

these were delicious but a tad dry.  try to sauce it up more next time.