This recipe works nicely as a vegan cheese in lasagna. It is also an excellent vegan cheese replacer in other recipes, too.
You can make this either with nuts, in which case it is soy-free, or with tofu, in which case it is nut-free.
The finished cheese is salty, creamy, and a bit like ricotta cheese.
EITHER choose the soy version:
- 1/2 pound of tofu
OR choose the nut version:
- 1/3 cup cashews
- 1/3 cup sunflower seeds or pumpkin seeds shells removed
- 1/3 cup water
PLUS ALSO include this for both versions:
- 2 tablespoons olive oil
- 2/3 teaspoon dried herbs such as basil or oregano
- 1/2 teaspoon salt
- 1 tablespoon cider vinegar
- Place all ingredients in blender or food processor. Blend until smooth.