| This ‘Cashew Ricotta Cheese’ makes vegan dreams come true. The thick texture surpasses many other dairy free cheese options, while its invitingly mild flavor makes it a unique addition to your cheese board. Creamy and smooth, enjoy this cashew ricotta as a snack on crusty homemade bread or incorporate it into your favourite vegan lasagne recipe. |
| Many cheeses can leave you feeling heavy and sluggish and dairy products can be difficult to digest. This recipe is a nourishing substitute for those prone to congestion after eating traditional ricotta or other dairy cheeses. The addition of basil and lemon adds a diaphoretic element, stimulating the circulatory system and the removal of toxins. They are also known for their decongestant properties relieving any excess mucus, particularly in the lungs. You’ll feel light and clear after this dish. |
| Ingredients |
| 1 tsp BASIL |
| 2 pinch BLACK PEPPER |
| 2 c CASHEWS |
| 1 clove GARLIC (RAW) |
| 1 whole LEMON |
| 1 tsp OREGANO |
| 2 pinch SALT (MINERAL SALT) |
| 1/4 c WATER |
| Instructions |
| 1. Soak cashews overnight or for a minimum of 3 hours. |
| 2. Drain and rinse. |
| 3. Add to blender along with 2 tbsp of lemon juice and all other ingredients, slowly adding 1/4-3/4 c water or nut milk until reaches desired consistency. |
Anna Godfrey 