Homemade Vegan Cashew Ricotta


1 1/2 cups raw cashews
1 teaspoon lemon zest
3 tablespoons lemon juice
1 tablespoon nutritional yeast
1 teaspoon white miso paste
1 clove garlic
1/4 cup Almond Creamery Almond Milk
1/4 cup water (use as needed to desired consistency)


Cover cashews in plenty of water and let soak for at least 2 hours. OR if you want to make this right away, boil the cashews for 10 minutes until tender.
Drain your cashews and toss them in a food processor with everything else. Blend it all up, stopping to scrape down the sides every now and then until you reach your preferred ricotta texture.