Amarante
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 Wed, Aug 14 2019, 1:59 pm
VEGAN RICOTTA
Excerpt From: Jeanine Donofrio. “Love and Lemons Every Day
MAKES 1½ CUPS
The crumbled tofu gives it a ricotta-like texture, and the cashew cream makes it rich and creamy. Stuff this into shells, layer it into lasagna, or make the lasagna soup
4 cups medium-packed fresh spinach
2 small garlic cloves
¾ cup raw cashews
½ cup plus 2 tablespoons water
3 tablespoons fresh lemon juice
½ teaspoon sea salt, plus more to taste
Freshly ground black pepper
1 cup crumbled extra-firm tofu
1 teaspoon dried oregano
½ teaspoon lemon zest
¼ teaspoon red pepper flakes
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 a boil.
Cover and steam for 2 minutes, or until the spinach is wilted but still bright green. Remove the garlic and set aside. Scoop the spinach onto a kitchen towel or paper towels and squeeze out the excess water. Roughly chop.
In a 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.
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