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Pasta With Tofu Ricotta and Tomato Sauce

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“Mmmmmm. This recipe is a combination of Joanne Stepaniak's "Unstuffed Shells" from Vegan Vittles and Isa Chandra Moskowitz & Terry Hope Romero's "Cashew Ricotta" from Veganomicon. The cheese is a non-dairy dream. Creamy and rich.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, blend together the cashews, lemon juice and olive oil until thick and creamy. (A Vitamix works well for this.).
  2. Add the cashew cream to the mashed tofu along with the parsley, basil, onion granules, garlic granules and salt. Mix well. Set aside.
  3. Place the tomato sauce in a small saucepan and heat until boiling. Then reduce the heat to low and cover saucepan with a lid to keep the sauce hot.
  4. Meanwhile, fill a large pot with water and bring to a boil. Add pasta and cook according to instructions on package. Drain pasta and return it to the pot.
  5. Stir the reserved tofu ricotta into the hot pasta, tossing well until it is evenly distributed.
  6. To serve, spoon pasta onto plate and spoon tomato sauce on top. Enjoy!

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