Cashew-Garlic Ricotta Cheese

Name: Cashew-Garlic Ricotta Cheese
Ingredients: 1 ½ cup raw cashews, soaked in water for a couple of hours or overnight; ½ cup water; 2 tablespoons fresh lemon juice or 1 1/2 tablespoons apple cider vinegar; 2 tablespoons nutritional yeast; 1 medium cloves garlic; 1 teaspoon onion powder; ½ teaspoon salt

One of the toughest things for people to give up when they are considering a plant-based diet is the cheese.

1 ½ cup raw cashews, soaked in water for a couple of hours or overnight

½ cup water

2 tablespoons fresh lemon juice or 1 1/2 tablespoons apple cider vinegar

2 tablespoons nutritional yeast

1 medium cloves garlic

1 teaspoon onion powder

½ teaspoon salt

Drain cashews and place all remaining ingredients into a blender or food processor, blend scraping down sides as needed until creamy. Taste for flavors adding any additional ingredients. Use anywhere you would use traditional ricotta or as a spread for crackers. Storing in the fridge will make the mixture firm up. Keeps for about a week in a sealed container in the fridge.