Soak
Soak the cashews for at least two hours, then drain the water.
init(kitchen);
{ Cashew Ricotta Cheese }
I like to use this when I make lasagna and stuffed shells. You can also use this to top lasagna soup or pasta dishes.
What you Need
| Amount | Ingredient |
|---|---|
| 1 cup | cashews (soaked for 2+ hours) |
| 1 clove | garlic (minced) |
| 1 tbsp | almond milk |
| 1 tbsp | lemon juice |
| 1/2 tbsp | olive oil |
| 1/2 cup | fresh herbs (parsley, basil and/or chives) |
| 1 tsp | lime juice |
Directions
Blend
Add all ingredients to a food processor and blend until you get the right consistency. You can add more almond milk if the consistency is too thick. Add a little bit at a time. You can also use a blender if you don’t have a food processor but it may take you a bit longer to blend. I’ve used a Ninja bullet before and had to stop and shake it a few times to get it blended.
Store
Once you have everything blended move to a container and chill in the fridge.