Cashew "Ricotta Cheese"

Prep Time 15

Cook Time 5

Total Time 20

Servings

Ingredients

1 cup raw cashews
3 cup frozen cauliflower florets
½ cup nutritional yeast
1 lemon —juiced
1 tsp. Himalayan cooking salt
½ tsp. onion powder
½ tsp. garlic powder
1 tbsp. dried parsley
1 tsp. dried oregano
1 tsp. dried basil

Instructions

Steam frozen cauliflower and cashews for 10-15 minutes in a steaming basket or until cauliflower is tender.
Once the cashews and cauliflower are steamed, add them to a food processor with the nutritional yeast, water, lemon juice, salt, onion powder, garlic powder, parsley, oregano, and basil and pulse until the mixture resembles the texture of ricotta cheese. Add water, 1 tablespoon at a time if necessary.
Add baby greens and pulse until chopped and mixed.
Scrape the mixture into a medium bowl to use immediately or store for two or three days.

Notes

The recipe makes about two cups of "cheese". A serving is about 1/4 cup.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition