Ingredients

• 1 ½ cups (180g) raw cashews
• ¼ cup water (as needed)
• 2 Tbl distilled white vinegar or pickle juice
• Zest of ½ a medium lemon (can decrease if using in lasagna)
• 3 Tbl lemon juice (can decrease if using in lasagna)
• 1 Tbl extra virgin olive oil (as needed)
• ¼ cup (20g) nutritional yeast
• ½ Tbl white miso paste
• ¾ tsp onion powder
• 1 tsp kosher salt
• ½ tsp black pepper

Directions

• 1. Add the cashews to a bowl, cover with cool water, and leave to soak 8-24 hours. Drain the soaked cashews and rinse with fresh water. (Note: If you are in a hurry, “quick soak” by putting in boiling water for 15-20min, then rinse)
• 2. Add drained cashews to a food processor or blender with the water, pickle juice, lemon zest/juice, EVOO and blend until the mixture comes together.
• 3. Add the nutritional yeast, garlic, miso, onion powder, salt, pepper, and pulse repeatedly until the mixture resembles ricotta cheese, scraping down the sides as you go. If you want a smoother texture, blend instead of pulse.
• 4. Taste, and adjust the flavors. Add more pickle juice for tanginess, more salt for saltiness, the rest of the lemon zest for more lemon flavor, or more olive oil for more richness.
• 5. You can use now or store in the fridge for 1 to 2 hours to thicken. Store for up to one week.

Notes

• Awesome in lasagna, just reduce the lemon by half
• Makes a great dip or can use in a broccoli cheese soup

Nutrition