Vegan Ricotta

This recipe is for homemade Vegan Ricotta made with almond or cashews, lemon juice, garlic powder, salt, and water blended to a fluffy, creamy consistency. It is versatile and can be used in lasagna, pizza, pasta, grain bowls, toast, and desserts. It can be frozen for up to 1 month and stored in the fridge for up to 5 days. It is also nut-free with a tofu substitution option.