photos by Ana Gambuto
1 cup of raw cashews
2 cups of water
1 clove garlic
Juice of 1 lemon
2 tablespoons nutritional yeast
1/4 cup olive oil
Cold Water to blend
In a bowl, place raw cashews and water. Cover and let soak overnight. Once cashews are soaked, strain the nuts and place in food processor or blender. Add garlic, lemon juice, nutritional yeast and olive oil. Blend until creamy. May need to add more or less water to achieve “fluffy” ricotta consistency.
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