Cashew Ricotta

#175 - Page 206 Easiness: 4 Tastiness: 5

This turned out much smoother than the plain tofu ricotta, and I think I liked the taste of it a little more. The smoothness is because you have to blend everything in a food processor. I use my little mini chopper. Small but effective.

Mostly I am just impressed by how much this tastes like actual ricotta cheese. It’s hard to get that sharp cheese flavor with substitutes, but the mild cheeses - ricotta, mozarella, even cheesecake - those are a piece of cake to replicate.