Creamy Homemade Vegan Ricotta

• 1 cup cashews
• 1/3 cup filtered water
• Freshly squeezed juice of 1 lemon
• 2 tablespoons grapeseed oil
• 1/2 teaspoon sea salt, or more to taste
• Splash of agave nectar

1. Add the cashews to a bowl, and cover with enough water to rise 1-inch above the cashews. Let them soak for at least 4 hours, or overnight (I found 6 hours to be just right, which also tells you something about how much sleep I actually get daily).
2. Drain the cashews, discarding the water. Add the nuts, filtered water, lemon juice, oil, and salt to a food processor. Pulse until smooth and creamy, but not fully pureed (you want some texture to mimick the tiny curds in fresh ricotta). Taste, and season with more salt and the agave, if you like.
3. The cheese is ready to eat immediately. Otherwise store it in a covered, glass container in the fridge for up to three days. rn(I prefer glass over plastic, as it doesn't impart any flavor.)

cashews, water, freshly squeezed juice, grapeseed oil, salt, nectar

Taken from food52.com/recipes/37623-creamy-homemade-vegan-ricotta (may not work)