Author: Trish Cowper | the infinebalance food blog
1cupcashewssoaked at least 30 minutes in hot boiling water or overnight in cool water
¼cupunflavouredunsweetened almond or cashew milk
1tablespoongood quality extra virgine olive oil
1tablespoonlemon juiceabout juice from half a lemon
generous pinch of salt
4ozof firm tofudrained and patted (or gently squeezed of excess moisture)
3-4tablspoons pestobe sure to check it is vegan or dairy-free
Soak cashews for a least 30 minutes, but 4-6 hours is ideal. Drain after soaking. Discard soaking water.
Add cashews and milk to the jar of a blender and blend until smooth and creamy. This can take several minutes, depending on your blender. Scrap the sides of the bowl down several times. You are going for smooth and creamy and fluffy, not nut-butter thick. It might still be a bit grainy- and that is okay. Add lemon juice, pesto, olive oil and a generous pinch of salt. Blend again. Taste for seasoning. Adjust if necessary.
Crumble in tofu and pulse a few times until tofu is broken up and evenly incorporated throughout the mixture. It will look like ricotta at this point. Add a splash of milk if its a bit too thick, pulse, then serve. Cheese will keep for about a week, covered and refrigerated.
quick whiz in a blender, just soak your cashews first.