Cashew Ricotta
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Ingredients
- 2 cups whole raw cashews
- One 14 ounce can artichoke hearts, drained, rinsed and roughly chopped
- 2 tablespoons fresh lemon juice
- 1 cup of water
- 1 ½ teaspoons Celtic Sea Salt
- 1.5 teaspoon honey, coconut sugar, or maple syrup
- 1 clove of garlic
- 1 teaspoon of nutritional yeast
- 2 teaspoons extra-virgin olive oil
- pepper
Instructions
- In a medium pot, cover the cashews with water, and boil for 8 minutes to soften them up. Drain and let cool. Alternatively, soak them for a few hours. In a food processor or blender, process the cashews until they are finely ground. Add the artichoke hearts, lemon juice, water, salt, garlic, nutritional yeast, and oil, and puree until smooth. Season with salt and pepper to taste.
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