Herbed Ricotta
“Much virtue in herbs, little in men.” – Benjamin Franklin
Stress Scale: ✅ | Prep time: 10 min | Total time: 10 min | Servings: 6
INGREDIENTS:
½ cup raw cashews, soaked overnight (or for 1 hour in continuously hot water)
½ block firm tofu, pressed
2 T water
1 t white vinegar
2 T lemon juice
Zest from ½ lemon
2 t nutritional yeast
2 t garlic, minced
½ t oregano
¼ t salt
¼ t pepper
5 T fresh basil, loosely chopped
3 T fresh chives, loosely chopped
3 T fresh parsley, loosely chopped (I include the stems too!)
DIRECTIONS:
Drain tofu. Press tofu (to remote excess water) in a tofu press. No press? No problem. Simply wrap tofu block in paper towels. Press on all sides of tofu, changing paper towels as needed until they are no longer leaching water from the tofu. (No need to maintain the block shape, so feel free to use some muscle here.)
Pulse cashews and pressed tofu in high speed blender. Add in the water, vinegar, lemon juice, zest, nutritional yeast, and garlic. Pulse once again until mixture is thick and creamy. Add in herbs a handful at a time, then blend. Repeat until all herbs are incorporated. Add in salt, pepper, and oregano. Pulse one final time to blend.
Serve as a fresh, lively dip or as a spread on your favorite sandwich.
TIP: As with so many dips, this is tastier on day two.
