Green Cashew-fu Ricotta

Green cashew tofu kale basil herbed ricotta

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5 from 6 votes

herbed vegan ricotta, fabulous in lasagna or stuffed shells, on bread, crackers or salads

Course Salad, Side Dish, Snack, topping

Cuisine American, Italian, Mediterranean, Vegan

Keyword Cashew Cream, flavorful, freezes, non-dairy, Tofu

Prep Time 10 minutes

Cook Time 0 minutes

Food Processor 5 minutes

Total Time 15 minutes

Servings 1/2 cup serving

Calories 53kcal

Author Plant Test Kitchen

Ingredients

¾ cup cashew cream see notes
½ cup unfortified nutritional yeast
¼ cup lemon juice approximately the juice of one lemon
14 oz package extra firm or super firm tofu pressed unless you've got the super firm vac-u packed kind
1 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes less if you are spice sensitive, more to bring heat
½ cup chopped, packed fresh basil
2 cups packed Lacinato kale cut into ribbons, no need to de-stem
1½ teaspoon salt
1½ teaspoon ground black pepper

Instructions

Tear Tofu into large chunks and place in food processor, then pulse the tofu into a crumbed ricotta like texture, be careful not to over process. Transfer the crumbed tofu to a large mixing bowl and set aside.
In the emptied food processor, combine unfortified nutritional yeast, basil, kale, lemon juice, red pepper flakes, oregano, salt, and pepper. Process until it looks like dark green pesto. Then, add the cashew cream and process more until it looks like a lighter green colored, creamy pesto.
Transfer the green mixture from the food processor into the bowl of crumbed tofu. Stir the green mixture and crumbed tofu together with a spatula until it is uniformly green.
Enjoy, bake in lasagna or stuffed shells, put crumbles in salads or enjoy on bread or crackers.

Notes

To Make Cashew Cream:

1. Measure 2 cups "raw" unroasted, unsalted cashews and then soak them overnight in the fridge or just bring them to a boil and let them sit in the hot water for a few minutes.

2. Drain the cashews and set liquid aside. Put 3/4 cup of the cashew soaking liquid into a high-speed blender with the 2 cups cashews, blend until super creamy, use more water if needed to get it creamy. You can freeze this to use in other recipes, I press plastic wrap over the top to eliminate air and freezer burn and store in a freezer-safe, airtight container.

Spice: It's worth noting that a new container of crushed red pepper might have a little more kick than one that has hung around for many moons.

Freeze this Ricotta: I press plastic wrap over the top to eliminate air and freezer burn and store in a freezer safe, airtight container.

Nutrition information is approximate.

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Nutrition