Cashew Ricotta
2 Cups Cashews, soaked in water for 1 -2 hours
2/3 Cup Water
2 Lemons, juiced
2 Tablespoons Nutritional Yeast
4 Cloves Garlic
1 Bunch Fresh Basil Leaves
1 Tablespoon Fresh Oregano
1 Cup Vegan Mozzarella Cheese
Blend all ingredients in a high powered blender until it takes on a ricotta like consistency.
Goes well with sauteed vegetables
Soundtrack Pat Benatar - Wide Awake in Dreamland
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