Here’s a nut cheese that is great in lasagna, spinach pie and stuffed peppers. It’s rich, mild in flavour and endlessly adaptable. This makes about 2 cups but if you are making a large lasagna, double it.
Almond Cashew ‘Ricotta Cheese’
Ingredients
113 grams organic blanched slivered almonds
60 grams organic cashews, soaked for a few hours
1 cup filtered water
2 tbs lemon/lime juice
1 tsp organic garlic powder
1 tsp organic onion powder
1/2 tsp Himalayan pink salt
Method
Bring four cups of water to a boil in a pot and add the almonds. Boil for 30 minutes. Drain the nuts and set aside.
In a blender, add the water, lemon/lime juice, drained cashews, garlic and onion powders and salt. Blend until creamy. Add the almonds and blend for one minute.
Store in a glass container and keep in the refrigerator.
