Cashew Ricotta

This is adapted from Veganomicon by Moskowitz and Romero.  I can completely understand your reluctance, but this is really good, even eaten with a spoon, and probably the most successful dairy analogue I’ve ever had, commercial or not.

• 1/2 c raw cashews
• 2 t lemon juice
• 2 T olive oil
• 2 cloves garlic
• 1 pound firm tofu
• 1-1/2 t basil
• 1 t salt

Blend the cashews through garlic in a food processor until creamy.  It’s OK if it has small nut particles.  Add the rest and process.