Ingredients

• Ingredients Scale 1x2x3x 1 1/2 cups raw cashews, soaked 1/2 cup water juice of 1 large lemon or 1 tablespoon apple cider vinegar 1 – 2 tablespoons nutritional yeast, optional 1 small garlic clove 1/2 teaspoon onion powder himalayan sea salt & cracked pepper, to taste

Preparation

• Instructions Soak Cashews: First, it’s best to soak your cashews in water before starting. There are 2 ways to soak: Soak cashew in cool water for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up. For a quick method of soaking, let cashews sit in hot water for 5 minutes. Blend: Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want. Chill: Store in an airtight container in the refrigerator for an hour or two, this will stiffen the mixture a bit. You can also prepare your dish straight away without refrigeration if needed. Refrigeration will thicken the mixture a bit. If it becomes too thick, add a tad of water and mix well. Store: Leftovers can be stored in the refrigerator for up to a 5 – 6 days. To keep longer, store in the freezer for up to 2 months in a freezer safe container. Let thaw in the refrigerator. Give a good stir before using. Makes approx. 2 cups Serves 8 – 1/4 cup per serving