Creamy Lemon "Ricotta" [Vegan]
Cashews are a good source of mono- and polyunsaturated fats, protein, and minerals. If you're vegan or dairy-sensitive, you've probably developed a great appreciation for them and their ability to mimic cheese. This creamy cheese-like creation can be used as a dip or in recipes requiring ricotta.
1 cup cashews, soaked in filtered water for at least an hour, then drained
3 cloves garlic
¼ tsp sea salt
1 tbsp fresh organic oregano
6 fresh basil leaves
1 lemon, juiced
1 tbsp filtered water
Blend the garlic, salt, and fresh herbs in your food processor.
Add the cashews, lemon juice, and water and process until smooth, scraping the sides of the bowl.
This works well in place of ricotta in lasagna and other recipes requiring a cheesy element.
If using as a dip, add water as needed to get the consistency you desire.
Refrigerate unused portions in a lidded glass container.