Cashew ricotta cheese

Cashew ricotta cheese

Makes approx. 2 cups. Stores in refrigerator for up to a week.

Ingredients
1 1/2 cups raw cashews, soaked
1/2 cup water
juice of 1 large lemon or 1 tablespoon apple cider vinegar
1 – 2 tablespoons nutritional yeast, optional
1 garlic clove
dash of onion powder
himalayan sea salt & cracked pepper, to taste

Prep ahead of time

1. Soak the cashews for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.

Directions

1. Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients. 

Note: Refrigeration will thicken the mixture a bit. If it becomes too thick, add a tad of water and mix well. From http://www.simple-veganista.com/2012/10/cashew-ricotta-cheese.html