Guest guest Posted May 10, 2009 Report Share Posted May 10, 2009 This is an amazing faux cheese! I make a killer pesto lasagna (rice noodles) with it. 1/2 c. raw cashew pieces 3/4 c. fresh lemon juice 2 T. olive oil 2 cloves garlic 1 lb. firm tofu 1.5 t. dried basil 1.5 t. salt In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick, creamy paste forms. Add the crumbled tofu to the food processor. Blend in the basil and salt. (From Veganomicon) I swear you will love this!!! Sierra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2009 Report Share Posted May 10, 2009 What should the texture be like after blending with the tofu? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2009 Report Share Posted May 11, 2009 Since some of my kids don't do nuts....what would you suggest in place of them....beans??? thanks Ronni > > This is an amazing faux cheese! I make a killer pesto lasagna (rice noodles) with it. > > 1/2 c. raw cashew pieces > 3/4 c. fresh lemon juice > 2 T. olive oil > 2 cloves garlic > 1 lb. firm tofu > 1.5 t. dried basil > 1.5 t. salt > > In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick, creamy paste forms. Add the crumbled tofu to the food processor. Blend in the basil and salt. > > (From Veganomicon) > > I swear you will love this!!! > > Sierra > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2009 Report Share Posted May 11, 2009 Ronni, I would try cooked brown rice. I've been having pretty good success with it as a replacement for nuts. ~ LaDonna ~ On Mon, May 11, 2009 at 12:59 PM, ronnimike <HISSPECIALTOUCH wrote: > > > Since some of my kids don't do nuts....what would you suggest in place of them....beans??? > thanks > Ronni Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2009 Report Share Posted May 12, 2009 , Mark Engelberg <mark.engelberg wrote: > > What should the texture be like after blending with the tofu? Creamy, just like ricotta. I use a food processor. Sierra > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2009 Report Share Posted May 12, 2009 , " ronnimike " <HISSPECIALTOUCH wrote: > > Since some of my kids don't do nuts....what would you suggest in place of them....beans??? > thanks > Ronni I would suggest this: Tofu Ricotta (from Vegan with a Vengeance) 1 lb. extra-firm tofu 2 tsp. lemon juice 1 clove garlic 1/4 tsp. salt pinch of pepper handful of fresh basil leaves, chopped finely (or 1.5 tsp dried) 2 tsp. olive oil 1/4 c. nutritional yeast flakes In a large bowl crumble the tofu. Add everything else except the olive oil and nutritional yeast. (Add those last.) Sierra Quote Link to comment Share on other sites More sharing options...
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