Cashew “Ricotta” Cheese

Ingredients:
1 1/2 cups raw cashews, soaked
1/2 cup water
Juice of 1 large lemon 
1 tablespoon nutritional yeast
1 garlic clove
1/2 teaspoon onion powder
1/2 tsp salt

Optional:
Chives, chopped to garnish


Instructions:
1. Soak cashew in cool water 30 minutes or hot water for 5 minutes, drain, rinse and continue with recipe.

2. Then add cashews, water, lemon juice, nutritional yeast, garlic, onion powder, salt in a food processor/blender and blend until creamy.

3. Place in a covered container and place in the fridge for it to firm up a bit. Or use right away, this is how I prefer it.

Makes about 2 cups


*This looks and has a consistency close to ricotta cheese, but the taste isn’t exactly like it…I think it’s even better. It’s DELICIOUS!

*You can mix this in pasta as a sauce or just use it to garnish pasta dishes.

*It’s even great as a dip!

*Leftovers can be stored in refrigerator for up to 5 days in an airtight container.