Vegan Ricotta - Sarah's Vegan Kitchen

Ingredients

• 1 cup blanched slivered almonds or raw cashews (soaked 4+ hours or overnight)
• 1/4 cup unsweetened plain plant milk
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 7 ounces firm or extra-firm tofu (about 1/2 block, thoroughly pressed)
• 1/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 cup fresh chopped basil (or 1/2 tsp dry Italian seasoning)