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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)
    Calories 181
    Fat 13g
    Carbs 11g
    Fiber 1g
    Sugar 2g
    Protein 6g

Estimated values based on one serving size.

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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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