This yummy little side-dish is great on toast, in your raw vegan lasagne layers or on top of a zucchini pasta. If you’re looking for something a little bit more substantial with your crudités, this is perfect!

Prep Time: 10 minutes

Cooking Time: just blend 

Equipment: high-speed blender, cake scraper

Yield: 3-4

Ingredients:

  • ¾ cup cashews, soaked 4-6 hours and drained
  • 1/8 – ¼ cup water – depending on the softness of your nuts, add more water to get a creamy texture as needed
  • 1 tsp. lemon juice
  • 2 TBS pine-nuts – this will provide a slight “cheesy” taste
  • ½ garlic clove, crushed
  • 1 TBS. dried Italian mixed spices
  • Pinch of high mineral salt and cracked black pepper, to taste

 

Directions:

  • To make the Rawcotta, in a high-speed blender, combine all ingredients and blend until it becomes a smooth texture, resembling ricotta
  • If there is an access of water, simply strain through a nut-milk bag or strainer

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