A low-lactose diet is important for people with lactose intolerance. This is a versatile dairy alternative for people with lactose intolerance, an IgG sensitivity to caein or whey or vegans.
Ingredients:
- 1/2 cup raw cashews
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 pound firm tofu, drained and crumbled
- 1 1/2 teaspoons salt
- 1/2 teaspoons nutmeg
Instructions:
- Put the cashews in a bowl, cover with water, and soak overnight.
- Drain the cashews well and put into the bowl of a food processor. Pulse several times until the nuts begin to ressemble bread crumbs. Add the remaining ingredients and process until the mixture resembles a thick paste.
- Use as you would regular ricotta as a filling for lasagna, manicotti, stuffed shells or in dips and sandwich wraps. You can also vary the seasonings, swapping the nutmeg for fresh herbs, like basil or oregano, or adding cinnamon for a sweet dish.
