CASHEW RICOTTA |V|

Thick and creamy ricotta! Honestly, I've used this recipe as a direct substitute for recipes that call for ricotta and it works a charm, whether its lasagne or on pasta or inside a sauce! Super versatile and ready in less than 10 mins ( not including cashew soak time 😂😊)

🥗 I N G R E D I E N T S

2 cup raw cashews, soaked in cold water for over night or quick soak in hot water for 30 minutes to 1 hour

¼ tsp asafetida

1 tbsp nutritional yeast

3 tbsp lemon juice

¼ - ⅓ cup unsweetened almond milk

1½ tbsp virgin olive oil

1 tsp pink Himalayan salt

🌿 T H E M A G I C

1. Add all ingredients into a blender or food processor.

2. Blend until rich creamy and smooth. If the mix is a bit too dry, add a little more nut milk... You can keep it quite thick or make it runny if you want more of a saucy texture

♡ Sprinkle with devotion, say a little prayer of thanks, and share with love ❤️