The Cashew Ricotta recipe is probably my favorite recipe from Veganomicon. At the very least, it's the one I make the most often. I use it for lasagnas and baked ziti, and, at my mother's suggestion, a vegetable dip for parties. It is always a huge hit, and no omnivore (even my most meat-obsessed friends) has ever balked at it being made from tofu.
It also makes a simple meal tossed with pasta (and, if you think of it, extra garlic and basil!
My first day of fall semester teaching is tomorrow. Wish me (and my students) luck!