Whipped Tofu Ricotta with Blistered Tomatoes on Sourdough

Name: Whipped Tofu Ricotta with Blistered Tomatoes on Sourdough
Ingredients: 1 pint Cherry Tomatoes; 0.5 tbsp Olive Oil; 0.25 tsp Salt; 0.25 tsp Pepper; 4 leaves Basil Leaves; 0.25 cup Cashews (Soaked for at least 4 hours); 14 oz Firm Tofu; 2 tbsp Apple Cider Vinegar or Lemon Juice; 3 tbsp Nutritional Yeast; 1 tsp Salt; 2 cloves Garlic; 1 tbsp Olive Oil

Ingredients

Blistered Tomatoes

Tofu Ricotta

Directions

1
Preheat oven to 350F
2
Combine the ingredients for the roasted tomatoes in a shallow dish and toss to combine
3
Bake for 45-55 minutes or until soft and beginning to burst
4
While the tomatoes are cooking, add all the ingredients for the tofu ricotta in a food processor and pulse until smooth.
5
Add the tofu ricotta to a bowl and top with the roasted tomatoes - enjoy on sourdough :)

Notes

Store both the tomatoes & the ricotta in an airtight container in the fridge for up to 4 days.

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