Description
This plant-based cashew “ricotta cheese” is an amazing dip for any occasion! It is dairy-free, gluten-free, grain-free, and is perfect with vegetables or on top of avocado toast.
Ingredients
- 1-½ cup Raw Cashews, Soaked
- ½ cups Water
- 1 whole Lemon Juice
- 3 Tablespoons Nutritional Yeast
- 1 clove Garlic, Minced
- 1 dash Onion Powder
- ½ teaspoons Himalayan Sea Salt
- 1 pinch Sea Salt And Black Pepper To Taste
Preparation
Soak cashews for at least 2 hours. Some people like to leave them in the fridge overnight, but it doesn’t matter as long as they soak for least 2 hours. Drain and place in a food processor.
Add all other ingredients to the food processor and pulse until cheese is a smooth and consistent texture. You can either serve this as is or place it in the refrigerator to thicken.
