Preparation: If you prefer a softer texture for your ricotta, start by soaking the raw cashews in water for a few hours. This step is optional but can make a difference in the final consistency.

Blending: In a food processor, combine the soft tofu, soaked cashews, nutritional yeast, lemon zest, lemon juice, dried basil, dried oregano, garlic powder, and salt. Remember to pulse the ingredients rather than blending them continuously. This ensures a ricotta-like texture that's creamy yet retains some graininess.

Serving Suggestions: Spread the Tofu Cashew Ricotta generously on a slice of sourdough toast. Complement it with fresh tomato slices on the side. For those looking to experiment, consider adding more herbs like chives, mint, or rosemary to the ricotta for an enhanced flavor profile.