Nutritional Wisdom with Carly Pollack

Cashew Ricotta Cheese

Cashew Ricotta Cheese

1 1/2 cups raw cashews, soaked
1/2 cup water
juice of 1 large lemon
1 - 2 tbsp nutritional yeast
1 clove garlic
1 dash onion powder
himalayan sea salt to taste
cracked pepper to taste

Soak the cashews for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.

Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.

Store in an air tight container in the refrigerator for an hour or two, this will stiffen the mixture a bit. You can also prepare your dish straight away without refrigeration if needed. Refrigeration will thicken the mixture a bit. If it becomes too thick, add a tad of water and mix well.

Makes approx. 2 cups. Stores in refrigerator for up to a week.

2 cups