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Cashew Ricotta Cheeze


Cafe Gratitude

An excellent substitute for the dairy version.


350 ml 1 & 1/2 c. soaked cashews
2 ml1/2 tsp. salt
30 ml2 T. lemon juice
about 3/4 c. water


Rinse the soaked cashews and place in a blender with the salt, lemon juice, and half the water. Start to blend on low, turning up the speed slowly, adding water as needed. When a semi-smooth "ricotta" consistency has been achieved, taste and add more salt or lemon juice if needed (this is also how to turn this recipe into sour cream.)

Variations: add cumin, turmeric, parsley, cilantro, or bell pepper

Major Ingredients: