Cashew Ricotta

4 oz RAW cashews
1/4 c lemon juice
2 T olive oil
3 cloves garlic
1 lb firm tofu drained 
1/3 c nutritional yeast
2 tsp dried basil 
2 tsp salt
1/4 tsp black pepper


1. Process cashews, lemon juice, oil and garlic until creamy. Scrape bowl often.


2. Crumble 1/4 tofu and process.


3. Repeat until all tofu is blended into nut mixture.


4. Add spices and mix well.