Creamy, spinachy, ricotta-y filling for crêpes, manicotti, or lasagna. Also known as ricotta florentine.
Yield: about 4 cups
Time: 20 minutes
Tools
- food processor
- rubber spatula
Ingredients
- 1 c cashews*
- ⅓ c lemon juice or ¼ c cider vinegar
- ¼ c olive oil
- 4 cloves garlic, minced
- 2-3 t salt
- 8 oz frozen spinach, thawed
- 1 pound tofu, pressed
Directions
Grind the cashews, add lemon juice, oil, garlic, and salt, and blend.
Squeeze as much liquid from the spinach as possible, then add to food processor and pulse until well mixed.
Crumble in the tofu and pulse until combined. Taste and adjust seasonings.
Use in place of ricotta in any savory recipe.
Notes
Leftover filling can be refrigerated for 3-4 days.
Or you can make it into a snack: spread into a baking dish, drizzle with oil, bake for at 350 for 30 minutes, then cut into cubes and serve with toothpicks.
* If you have time, soak the cashews for 20 minutes or so beforehand, then drain and proceed with the recipe.
Based on my adaptation of the recipe for "Cashew Ricotta" in Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero – read my review.
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