Cashew "Ricotta Cheese"

The perfect dairy-free cheese alternative is here! It's amazing what you can do with some cashews and a food processor. This "cheese" has been used in so many recipes I've been making lately. It keeps well in the fridge for up to a week. As soon as you wake up in the morning, begin soaking the cashews and by the time you get home from work they will be ready to be made into cheese (which takes all of 5 minutes!).

What you'll need:

2 cups raw cashews

2 cups of water

1/2 tsp garlic granules

1-2 tbsp of lemon juice

1 tsp kosher salt

As mentioned before, you need to soak your cashews. The longer you soak them the creamier the cheese will be. I recommend a minimum of 4 hours. I like to start the soaking when I wake up in the morning so that they are ready to go for dinner. You could also soak them overnight. Make sure you place them in a large enough bowl that will allow room for the cashews to expand a little bit.

Drain your soaked cashews and discard the water. Place the soaked cashews in your food processor along with 1 tbsp lemon juice, garlic granules, and salt. Process for a few minutes or until smooth and creamy. Scrape down the sides and taste your "cheese". Do you like cheese a little more tangy? Add in the remaining tablespoon of lemon juice. Do you need it a little saltier? Add in a little more salt! Do you want it a little creamier and less thick? Add is a tablespoon or two of water. Process again for a minute or two. YOU'RE DONE!