No Tofu Cashew Ricotta That Tastes Like Dairy

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 225 g Cashews, raw

• Dairy

  • 120 ml Plant milk

• Other

  • 1.5 tsp lactic acid

Found on yumsome.com

Description

Ingredients

• 225g (1½ cups / 8 oz) raw cashews
• 120ml (1/2 cup) plant milk
• 1.5 tsp lactic acid
• 1 tbsp olive oil
• Sea salt (optional)

Directions

• Soak the cashews for several hours, preferably overnight, until they have softened, and become plump.
• Drain, and place into a high-speed blender or food processor, along with the plant milk, lactic acid, and olive oil. Blitz until smooth and creamy, scraping down the sides of the jar/bowl as necessary.
• If you want, add a little sea salt, blitz, taste. Add more if necessary, little by little, tasting as you go. The aim is just to enhance the overall flavour, not to create any saltiness.
• Store in an airtight jar in the fridge for up to a week.

Nutrition