Wednesday, September 10, 2014

Cashew-Pine Nut Ricotta

This raw ricotta from Crazy Sexy Kitchen by Chad Sarno and Chris Carr can be used as a layer in raw lasagna, a spread for veggie wraps, or a topping for crostini.

Cashew-Pine Nut Ricotta

  • 1 cup raw cashews, soaked in water for a few hours to soften
  • 1/2 cup raw pine nuts
  • 2 Tbsp lemon juice
  • 1/2 Tbsp onion powder
  • 2 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 2 Tbsp chives, minced
  • 3 Tbsp parsley, minced
In a food processor, blend cashews, pine nuts, lemon juice, onion powder, nutritional yeast, salt, garlic, and water until smooth. Transfer to a bowl. Add chives and parsley to the mix and stir well.

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