Vegan (Cashew) Ricotta

I love eating this ricotta substitute as a snack with some yummy flax crackers, or using it for recipes like lasagna (recipe coming later this week!), stuffed shells, etc.  It’s super simple, and definitely does the job if you’re looking to avoid dairy.  What you need: 

Soak the cashews in water for 2 hours.  

Drain the cashews.  In a food processor, blend all ingredients until smooth.  

Enjoy on its own, or use it in your favorite recipe as a ricotta substitute.  

I prefer to not salt and pepper the “cheese,” but rather to season as I make the dish it’s being used in.  But if you choose to season with salt and pepper, it will definitely still be delicious.  Just depends on your preference and what you’re doing with it.