Description
Paleo ricotta is so creamy and delicious you won’t even know it is dairy free!
Ingredients
Scale
- 2 cups raw cashews
- 2 cups hot water
- 1/4 cup coconut milk
- 1/4 tsp salt
- 2 tbsp nutritional yeast
Instructions
- Put cashews in a jar, cover with hot water and then refrigerate overnight.
- Cashews should be soaked at least 24 hours.
- Drain cashews and set aside water (it’s great added to soup stock).
- Put cashews, coconut milk, salt and nutritional yeast in a blender or food processor.
- Blend well 5-7 minutes until it had a creamy smooth texture.
- Let sit for 10 min or so and then it’s ready to use!
- Prep Time: 24 hours (soaking cashews)
- Cook Time: 5-7 min
- Method: Blender