Cashew-Pine Nut Ricotta

This raw ricotta from Crazy Sexy Kitchen by Chad Sarno and Chris Carr can be used as a layer in raw lasagna, a spread for veggie wraps, or a topping for crostini.

Cashew-Pine Nut Ricotta

Ingredients

• 1 cup raw cashews, soaked in water for a few hours to soften
• 1/2 cup raw pine nuts
• 2 Tbsp lemon juice
• 1/2 Tbsp onion powder
• 2 Tbsp nutritional yeast
• 1/2 tsp sea salt
• 2 cloves garlic, minced
• 1/4 cup water
• 2 Tbsp chives, minced
• 3 Tbsp parsley, minced

Instructions
In a food processor, blend cashews, pine nuts, lemon juice, onion powder, nutritional yeast, salt, garlic, and water until smooth. Transfer to a bowl. Add chives and parsley to the mix and stir well.