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Vegan Almond Ricotta

Boil 2 cups of water, add cashews and almonds and let boil for 10 minutes uncovered, stirring occasionally. Drain out the water and add boiled nuts to a high speed blender or food processor.  Add the remaining ingredients into the blender and pulse until creamy in texture. Store covered in the refrigerator for up to one week. It will separate so be sure to stir between uses. 

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Servings: 6

Prep Time: 00:05

Cook Time: 00:10

Main Ingredients

1/2 cup raw almonds

1/4 cup raw cashews

2 teaspoons white miso

2 .5 tablespoons nutritional yeast

4 tablespoons lemon juice

1/4 - 1/2 teaspoon salt 

1 optional: dried basil, ground black pepper, or tsp dijon mustard

Preparation

1Boil 2 cups of water, add cashews and almonds and let boil for 10 minutes uncovered, stirring occasionally.

2Drain out the water and add boiled nuts to a high speed blender or food processor. 

3Add the remaining ingredients into the blender and pulse until creamy in texture.

4Store covered in the refrigerator for up to one week. It will separate so be sure to stir between uses. 

Reviews: 0

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