This cashew ricotta is SO good, you’ll find yourself inventing recipes just to add a little dollop! It goes great on any pasta dish, of course, but you can also use it as a savory spread on crackers under some fig jam or sliced berries. Just remember to start preparing it a few hours before you need it – the cashews need soaking time, and the ricotta is best served cold.

Try it on Polenta Cakes with Summer Tomato Sauce, or drop a spoonful over Vegan Meat Sauce!

Cashew Ricotta

Ingredients

• 1 cup of raw cashews, soaked in water for 2-3 hours or until soft
• 1 cup of raw pine nuts
• 4 T water
• the juice from half a lemon
• 2 tsp onion powder
• 2 T nutritional yeast
• 2 tsp minced onion
• 1/2 tsp Kosher salt
• Chopped fresh chives and/or flat leaf parsley (optional)

Instructions

Drain the cashews and combine in a food processor with pine nuts, water, lemon juice, onion powder, nutritional yeast, and salt. Pulse until smooth. You can add a little more water if it’s too dry.

Stir in chives and/or parsley, if using. Refrigerate for at least an hour before serving.

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