Low Sodium Vegan Cashew Ricotta

Total time2 hr 10 min

Prep time10 min

Cook time0 min

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Ingredients

6 servings

1 ½ cups raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
2 tbsp nutritional yeast
1 small garlic clove, minced
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
3–4 tbsp water, plus more as needed
2 tbsp fresh basil, finely chopped (optional)

Instructions

1
Place the cashews in a bowl and cover with cold water by at least 2 inches. Soak for 2 hours at room temperature, or overnight in the refrigerator, until the cashews are plump and noticeably softened.
2
Drain the cashews through a fine-mesh strainer and rinse under cold running water.

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