Makes about  2 2/3 cups

This is an excellent vegan ricotta for all purposes!


2 cups unsqueezed okara

3/4 cup raw cashews

2 tablespoons plus 2 teaspoons lemon juice

1 teaspoon sugar

1/2 teaspoon salt


Cover the cashews with boiling water and let sit for about 15 minutes.  Drain them well. Process them in a dry food processor until almost a paste.  Loosen with a spatula.  Add remaining ingredients and process at high speed until as smooth as possible (will never get completely smooth)—this may take 5 minutes or more.  Stop and scrape the sides every few minutes.  Pack into a container, cover and refrigerate.


Alternatively, process everything together in a high-powered blender such as a Vita-Mix or Blend-Tec until almost smooth.


Nutrition Facts

Nutrition (per serving—1/3 cup): 98.4 calories; 55% calories from fat; 6.5g total fat; 0.0mg cholesterol; 121.8mg sodium; 154.8mg potassium; 8.2g carbohydrates; 0.4g fiber; 1.4g sugar; 7.8g net carbs; 3.3g protein; 2.4 points.