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Vegan Basil Ricotta

by Merle O'Neal featured in Vegan Cheeses

Ingredients

for 3 servings

  • 1 cup
    raw cashews (130 g)
  • 1 cup
    fresh basil leaf (40 g)
  • ½ lemon, juiced
  • ½ teaspoon
    salt
  • 6 fl oz
    water (175 mL)

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Preparation

  1. Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
  2. Add the boiled cashews, basil, lemon juice, and salt to a blender. Start to blend, then slowly add the water while the blender is running until the “ricotta” reaches your desired consistency.
  3. Serve immediately or store in the fridge for up to 4 days.
  4. Enjoy!
 

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