Every once in a while, you need ricotta for an Italian recipe, like my Eggplant Parm, pictured here.
This raw, vegan cashew ricotta fits the bill nicely! It even works on its own on toast / as a spread!
Hope you enjoy!
Raw Cashew ‘Ricotta’
Yields: about 2 cups of cheese, maybe 4 servings?
- 1½ cup cashews, soaked for 3+ hour and drained
- ½ cup water
- 1 (small) clove garlic
- 1 tbsp lemon juice (1 lemon)
- 1 tsp olive oil
- ¼ tsp salt
- Blend everything in a Vitamix until smooth.
* You may need to add a little more water if it’s too thick.