Easy Vegan Cashew Ricotta

This recipe is for Easy Vegan Cashew Ricotta that is creamy, indulgent, and versatile. Made with raw cashews, nutritional yeast, miso, garlic, and onion, this ricotta is perfect in pasta dishes, on toast, as a dip, or in salads. It takes just 5 to 10 minutes to make and can be stored in the fridge for up to a week. Additional tips include how to soak cashews, adjust flavors, and store the ricotta. The recipe makes a heaping 1.5 cups, and it is recommended to use raw cashews and overnight soaking.