Cashew-based Vegan Ricotta

From the Fuss-Free Vegan Cookbook

Prep time: 5 minutes || Serving: 1 1/2 cups || Rating X/10

Ingredients

• 1 1/2 cups soaked, raw cashews
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp nutritional yeast
• 1 tsp white miso paste
• 1 clove garlic
• 1/4 cup non-dairy milk
• 1/4 cup water (to reach desired consistency)

Instructions

1. Place all ingredients in a food processor and blend until it reaches the desired consistency. Add additional water as needed.
2. Store in an air-tight container in the fridge for 1 week, or freeze.