Cashew Ricotta Cheese

Cashew Ricotta Cheese

2 cups soaked cashews

2 lemons, juiced

1 teaspoon salt

1/2 cup healthy water (or enough to create a cheesy texture)

Blend all ingredients in the blender very well to get the smoothest cheese. Put cheese into a strainer lined with fine cheesecloth or muslin. Allow the whey (the liquid) of your cheese to slowly drain out for several hours* Use this ricotta cheese as a delicious spread or dip or for a raw lasagna dish. You can also use it as a sauce for tortellini, ravioli, or over zucchini or eggplant noodles. 


*I skip this step if I'm short on time, and the cheese never suffers.

From Local Wild Life by Katrina Blair.