Vegan Ricotta

Lactose Free, Vegan.

Ingredients:

4 cups medium-packed fresh spinach

2 small garlic cloves

¾ cup raw cashews

½ cup plus 2 tablespoon water

3 tablespoons fresh lemon juice

½ teaspoon Bob’s Red Mill sea salt, plus more to taste

Freshly ground black pepper

1 cup crumbled Morinaga extra-firm tofu

1 teaspoon dried oregano

½ teaspoon lemon zest

¼ teaspoon red pepper flakes

Method:

Fill a large pot with 1 inch of water and insert a steamer basket. Place the spinach and the garlic in the basket and bring to boil. Cover and steam for 2 minutes, or until the spinach is wilted but still bright green. Remove the set aside. Scoop the spinach onto a kitchen towel or paper towels and squeeze out the excess water. Roughly chop.

In blender, place the garlic, cashews, water, lemon juice, salt and a few grinds of black pepper. Process until creamy.

In a medium bowl, mix together the tofu, steamed spinach, oregano, lemon zest, red pepper flakes, and a few grinds of black pepper. Stir in the cashew cream. Taste and add more salt, if desired.