BRYANNA’S OKARA-CASHEW RICOTTA
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 (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.