A creamy, protein-packed cheesy spread inspired by traditional Mexican requesón (similar to ricotta). It’s delicious as a dip, tostada topping, or sandwich spread, often paired with air-fried tostadas and pickled carrots & jalapeños.
1. Place the cashews and almonds in a heatproof bowl. Cover with boiling water and let soak for 10 minutes. Drain well.
2. Add the soaked nuts, tofu, nutritional yeast, lemon juice, water, olive oil, cheese, and optional pickled jalapeños to a high-speed blender.
3. Blend until smooth and creamy. If the mixture is too thick, add a little more water, 1 tablespoon at a time, until it reaches your desired consistency.
4. Taste and season with salt as needed. Blend again briefly to combine.
Serve as a dip with tortilla chips or fresh vegetables; spread onto a tostada and top with your favorite protein, avocado, shredded lettuce, salsa, or pico de gallo; pair with pickled carrots and jalapeños; or use as a sandwich or wrap spread. Store in an airtight container in the refrigerator for up to 5 days.
