1 ½cupsraw cashew pieces(soaked for at least 4 hours)
1Tbspmaple syrup
1Tbsptahini
3 – 5Tbspwater
1mediumlemon, zested and juiced
to tastesea salt
Instructions
Rinse and drain soaked cashews. Place in food processor along with maple syrup, tahini, lemon juice, lemon zest and a pinch of sea salt. Start the processor and add water, 1 tablespoon at a time until desired consistency is achieved, stopping to scrape down the sides of the bowl occasionally.
Adjust ricotta to taste by adding small amounts of maple syrup, tahini and/or lemon juice to achieve the flavour profile you’re looking for.
Refrigerate in an airtight container for up to one week. Ricotta will thicken once cooled.