Vegan Cashew Ricotta Tasty Recipes

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Vegan Cashew Ricotta

"An incredibly easy vegan recipe using cashews and nutritional yeast to mimic true Italian ricotta cheese. Serve on bruschetta."

Ingredients :

• 2 cups raw cashews
• 4 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons nutritional yeast
• 3 cloves garlic
• 1/4 teaspoon salt
• 2 leaves fresh basil

Instructions :

Prep : 10M	Cook : 8M	Ready in : 4H10M

• Place cashews into a large container and cover with several inches of cool water; let soak, 3 to 4 hours.
• Drain cashews and transfer to a food processor. Add lemon juice, olive oil, nutritional yeast, garlic, salt, and basil leaves. Process until thick and smooth, 3 to 4 minutes. Stop to scrape down the sides occasionally.
• Transfer cashew mixture to an airtight container. Refrigerate for 1 to 2 hours.

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