Homemade Vegan Basil Ricotta
Ingredients
- 1/2 cup cashews
- 1.2 cup cubed tofu
- 1/4 cup plant milk, unsweetened
- 1 garlic clove
- 1 tbsp dried basil
- 2 tsp lemon juice
- 1/2 tsp sea salt
Preparation
Boil the cashews for 5 minutes and then drain.
In a food processor, combine all ingredients and mix until smooth.
Add more plant milk if you want a less thick consistency.
For less sharp flavor, you can substitute the garlic clove with garlic powder.
