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Plant-Based Cashew “Ricotta Cheese”

by on October 12, 2018 in Appetizers, Cold Dips, Gluten-Free, Special Dietary Needs October 12, 2018 AppetizersCold DipsGluten-FreeSpecial Dietary Needs
See post on Lauren Cook’s site!
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Description

This plant-based cashew “ricotta cheese” is an amazing dip for any occasion! It is dairy-free, gluten-free, grain-free, and is perfect with vegetables or on top of avocado toast.

Ingredients

  • 1-½ cup Raw Cashews, Soaked
  • ½ cups Water
  • 1 whole Lemon Juice
  • 3 Tablespoons Nutritional Yeast
  • 1 clove Garlic, Minced
  • 1 dash Onion Powder
  • ½ teaspoons Himalayan Sea Salt
  • 1 pinch Sea Salt And Black Pepper To Taste

Preparation

Soak cashews for at least 2 hours. Some people like to leave them in the fridge overnight, but it doesn’t matter as long as they soak for least 2 hours. Drain and place in a food processor.

Add all other ingredients to the food processor and pulse until cheese is a smooth and consistent texture. You can either serve this as is or place it in the refrigerator to thicken.

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