- 2 cups raw cashews
- 4 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 3 cloves garlic
- 1/4 teaspoon salt
- 2 leaves fresh basil
- 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.
08/30/2019
recipepes.com
vegan cashew ricotta, recipe
PT15M
PT1H
5
455 calories
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