Only three ingredients !
*Makes 2 1/2 Cups
Only 4 ingredients
1 cup of soaked cashews ( To soak them, the night before, put in a bowl and cover with water)
14 oz or 1 block of 400 grams of firm tofu
Juice of 1 lemon
1/2 tsp of salt or to taste
Drain & rinse the tofu and the cashews
Blend all of the ingredients in a food processor
As simple as that !!!
The ricotta will keep in the fridge for 4 days.
Delicious on a slice of rustic bread, as a cannelloni filling or as a dip with veggies !
Cristina for Peas & Peace