Ricotta Style Cheese Topping

Author: Heather Leno
Quantity: 2 cups Prep Time – 8-10 minutes Chill Time: 2-3 hours
Ingredients:

 1 brick firm tofu, rinsed and pressed between towels to absorb extra moisture.

1  1/2 tsp Italian Seasoning

For Blender:

1/2 cup water

1/2 cup raw cashews

1 tsp onion granules

1 1/2 tsp nutritional yeast flakes

1 1/4 tsp salt

1/2 tsp  garlic granules or powder

1 pinch or dash of celery salt

2 tbsp lemon juice
Instructions:
  1.  Drain and press tofu between paper towels to absorb as much moisture as possible.
  2.  Evenly squish tofu with your hands until the curds are about the size of cottage cheese.
  3. Sprinkle with Italian Seasoning.  Carefully combine, and set aside.
  4.  Put all the blender ingredients into your blender cup, and blend smooth and creamy.
  5.  Pour over the tofu, folding it in until everything is mixed together.
  6.  Chill for two to three hours.
  7.  Serve in soups, as a dip for crackers or veggies, or on spaghetti and pasta sauce .  It is also a delicious topping for salads or one-bowl meals.
Notes:

It keeps well for 5-7 days in the refrigerator.  We also freeze it in portions and thaw and use as desired.