Vegan Ricotta Cheese with Tofu

Instructions:

1. Soak raw cashews in boiling water for 30 minutes until they are soft and plump, then drain.
2. Drain the extra firm tofu and pat dry with a paper towel until no visible moisture remains on the surface.
3. Place soaked cashews, tofu, lemon juice, nutritional yeast, garlic powder, salt, and pepper into a food processor.
4. Use the pulse button in short 2-3 second bursts until the mixture is combined but still retains a slight grainy appearance.
5. Gradually add filtered water one tablespoon at a time while pulsing.
6. Continue adding water until the mixture reaches a thick, scoopable consistency.
7. Stop immediately once it holds its shape on a spoon to avoid over-processing and ruining the 'curd' effect.
8. Fold in optional fresh herbs, like basil or parsley, by hand with a spatula.