Is it just me, or are tofu and cashews capable of amazing things? Arguably two of the most versatile vegan cooking staples, they’re both on display in this incredible combo. The "meat" in this vegan bolognese is made from tofu and walnuts, and I got the recipe from one of my vegan food and photography idols, Teri-Ann Carty. I was lucky enough to meet Teri-Ann in person when we discovered that she lives on the same street as my sister (!), and now I’m happy to call her a friend! Check out her instagram or blog for some of the most eye-catching and mouth-watering foods on the internet.
To her tofu walnut bolognese, I added my own creation of Cashew Basil Ricotta. I just love experimenting with cashews - they are some of the most capable nuts out there! I have used this ricotta in vegan lasagna, and wanted to add a bit of that creaminess to this recipe as well. Cashew ricotta also works well with other herbs like parsley and sage - it just depends what you’re pairing it with. Sometimes I just slather it on a slice of baguette and call it dinner.