Cashew Ricotta

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1 1/2 cups raw cashews, soaked overnight and then strained and rinsed
The juice from 1 lemon (about 2 tbsp)
1/2-1 tsp sea salt
1/4 – 3/4 cups water

1. Combine all ingredients in a blender, starting with just 1/4 cup of water. Blend until you get a paste/ricotta-like texture. If you find it’s too thick, at another 1/4 cup of water. Once you get the desired consistency, taste to see if it needs more salt. If not, you’re done!

Store in an airtight container in the fridge for up to a week.

Enjoy!

See the video: