PASTA AND GNOCCHI | 147 VEGAN RICOTTA CHEESE FOR STUFFED LASAGNA ROLLS I woke up one morning with the thought that I wanted to make stuffed calamari. We invited Vered and Aviv who were delighted to come. But what to make for the vegan part of their family? It also had to be stuffed something. This stuffed rolled lasagna was a winner. First you have to prepare the Vegan Ricotta Cheese. VEGAN RICOTTA CHEESE 1 cup cashews soaked overnight (see NOTE) 1 block firm tofu, pressed 1-2 Tbs lemon juice 2 Tbs nutritional yeast 1 tsp salt Good grind black pepper Soak cashews overnight in water then drain when ready to use. In the food processor first blend the cashew nuts. Then add chunked tofu, lemon juice, nutritional yeast, salt and pepper. Process the mixture until smooth, scraping the sides of the food processor with a spatula as necessary. The final mixture should be creamy and fluffy, with a slight texture that melts in your mouth. Adjust seasonings if necessary. Enjoy as-is as a dip or use in any recipe of choice! (Lasagna rolls below). Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to two months. NOTE: If you forget to soak your cashews ahead of time overnight, you can either cover them in boiling water and let sit for 20 minutes, or cover them with water and microwave for 3 minutes, then let sit for 3-5 minutes before draining. If you have a cashew allergy, you can also replace the cashews with blanched slivered almonds, macadamia nuts, or pine nuts. For a sweet ricotta reduce the nutritional yeast to only 1 tablespoon, leave out black pepper and add a little sugar to taste.
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