Soak cashew in water overnight or for at least 2 hours. For a sweet cheat, you can soak your cashews in boiling water for 10 minutes.
Drain your cashews really well.
Throw the ingredients into a blender or food processor and process until smooth. Taste and adjust flavours to your liking.
Store in the fridge covered for up to 5 days.
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Notes
If I am making this ricotta specifically to go in a sweet dish, I sometimes leave the garlic out. The onion powder has a slight sweetness to it, so I generally always use it.StorageYour homemade cashew ricotta will keep in a sealed container in the fridge for 5-6 days. Alternatively, you can transfer it to a freezer safe container and freeze it for up to 3 months. Thaw it in the fridge for 24 hours or at room temperature for a few hours.
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