Vegan Ricotta Cheese

This recipe is from The Plantpower Way: Italia by Rich Roll & Julie Piatt. It's so versatile, and can be used in lasagna, ravioli, as a spread or a dip. I feel like a good dip or spread can go on just about anything. 

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• 1 cup raw cashews 
• 1 cup raw almonds
• Juice of 1 large lemon
• Cheesecloth or a nut bag (I use my reusable produce bags)

In a Mason jar, cover the cashews with filtered water and let soak overnight. 

1.  Drain the cashews
2. Boil a small saucepan of water and add the almonds. Boil for 1 minute, then drain. Rub the skins off with your fingers. 
3. In your Ninja blender, add all three ingredients and blend on Medium until it's curd-like. If you need to stop and scrape the sides, or add a little water, do it. 
4. Transfer the mixture to the cheesecloth and tie it up. Refrigerate it overnight.