Prepare the Nut Ricotta: Put the cashews and water in a blender and process on high speed for several minutes or until the mixture is very smooth. Transfer the mixture to a bowl then mix in all of the remaining ingredients EXCEPT the tofu. Once you have thoroughly drained it, use your hands and crumble the tofu into very small pieces into the cashew mixture. Stir to blend. The cheese will be grainy. Set aside
We use Muir Glen Organic spaghetti sauce for this recipe, or make our own using the marinara sauce recipe on VEW.
Remember that if you have a high speed blender you can forgo soaking the nuts before using them to make your ricotta.