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?

Ingredients​:

• 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

Directions:

1. Blend everything in a Vitamix until smooth.

* You may need to add a little more water if it’s too thick.