Cashew Ricotta Cheese

Ingredients:

2 cups raw cashews soaked

1 spring rosemary

Salt

2 tbsp lemon juice

1/2 tsp garlic powder

Directions:

1. In a food processor blend all ingredients and add water slowly while scraping down the sides in between mixing. Add water until you have a ricotta cheese consistency.

2. Place it in a nut milk bag and close it well, placing it on a paper towel to soak all of the excess moisture in the fridge overnight.

You can eat it hard and spread it on bread
Add water to thin it out for fillings for lasagna, pasta, sauces, etc.
Spread it on a tray and bake until it starts to break. Then, remove and break it apart and rebake until toasted. Let it cool and place in food processor for Parmesan cheese crumbs
Omit the rosemary and spices and use honey and fruit spreads to make a sweet spread. I love it with cherries in the summer on toast with a drizzle of honey with the original recipe.
Add water and use it as a vegan tzatziki base with fresh dill and cucumbers with olive oil.

The possibilities are endless!