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Vegan Cashew Ricotta

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Vegan Cashew Ricotta

Directions

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Ingredients :

  • 2 cups raw cashews
  • 4 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • 3 cloves garlic
  • ¼ teaspoon salt
  • 2 leaves fresh basil
  • Methods :

  • Place cashews into a large container and cover with several inches of cool water; let soak, 3 to 4 hours.
  • Drain cashews and transfer to a food processor. Add lemon juice, olive oil, nutritional yeast, garlic, salt, and basil leaves. Process until thick and smooth, 3 to 4 minutes. Stop to scrape down the sides occasionally.
  • Transfer cashew mixture to an airtight container. Refrigerate for 1 to 2 hours.
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