My cashew ricotta was originally Isa Chandra Moskowitz’ recipe from Veganomicon. Back in college I made it so often I stopped using the recipe, altered it to suit my own needs and now a few years later I am not actually sure how much it resembles her recipe, but I still need to give credit where credit is due. I also hate calling it “fake” cheese, so I call it play cheese instead. So, here is my play ricotta cheese recipe, modeled after Ms. Moskowitz’. Thanks!

BIG NOTE: If you cant find unsalted cashews, don’t sweat. Use regular salted cashes and don’t add any salt to the recipe. My college roomie made the mistake of using salted cashews AND salt and it was so upsetting.

Cashew Tofu Ricotta

1 lb extra firm tofu
juice of 1 lemon
2 cloves garlic
1 tbsp EVOO
¾ cup raw unsalted cashews
1 tsp salt
½ tsp black pepper
¼ tsp oregano
big handful of fresh basil or 1 tsp dried
a few shakes of red pepper flakes

To make:
Throw in your food processor and pulse pulse pulse til thick and creamy and ricotta-esque.

While I’m not giving away my chocolate banana-based ice cream recipe yet, you can find my super simple recipe for banana peach ice cream here.