Cashew-Basil Ricotta

By seo53

Ingredients

• 2 cloves garlic
• 1 1/2 cups raw cashews (soak in water 2 hrs) drain
• 1/4 cup nutritional yeast
• 3/4 tsp sea salt
• 2 tbls fresh lemon juice
• 1/2 cup packed fresh basil leaves
• 1 14 oz package firm (not silken) organic tofu, drained
• 2 cups grated vegan mozzarella cheese

Preparation

Step 1

Process garlic in food processor till minced. Add drained cashews, nutritional yeast, salt, lemon juice, basil and tofu. Process till smooth scaping sides as needed about 2 minutes. Transfer to a bowl and sir in mozzarella.
Makes 3 1/2 cups

per serving 1/4 cup
142 cal
7 gram fat
0 cholesterol
6 gram protein
11 gram carb
1 gram fiber
250 mg sodium