Almond ricotta

• 300g firm block tofu 
• 1 cup raw almonds 
• 1-2 tbsp lemon juice 
• 1 heaped tbsp nutritional yeast 
• 1 tbsp honey 
• salt and pepper to taste 
• garlic powder to taste 
• 1 tsp dijon mustard 
• dried oregano or thyme 
• some milk or water to blend 

Toppings:  

• roasted tomatoes and gochujang roasted potatoes

Gochujang roasted potatoes 

• 1 1/2 cups baby potatoes or whole potatoes sliced, boiled until soft. 
• 1 tsp gochujang chilli paste or chilli paste of choice like sriracha
• 1-2 tbsp honey 
• 1-2 tbsp olive oil 
• salt and pepper to taste 
• 1/2 tsp garlic powder 
• 1-2 tbsp nutritional yeast