Ingredients
- 1 cup raw cashews soaked for at least 2 hours or overnight, drained
- 2 tablespoons white vinegar or fresh lemon juice
- 3 1/2 teaspoons nutritional yeast
- Kosher salt to taste
- 4 tablespoons unsweetened plant milk adjust as needed
Instructions
- In a food processor or high-powered blender, add the soaked and drained cashews, fresh lemon juice, nutritional yeast, salt, and 4 tablespoons of plant milk.
- Blend the ingredients until the mixture turns smooth and creamy. If needed, gradually add extra plant milk to reach a silky, ricotta-like texture.
- Taste the ricotta and adjust the salt or lemon juice if needed. Use immediately or store in an airtight container in the fridge for up to 3 days.