*If you have time, soak the cashews for 20 minutes or so beforehand, then drain and proceed with the recipe.
**The original recipe calls for a pound, but I prefer the texture after adding just half a pound.
Variation: Spinach ricotta.
Adapted from the recipe for "Cashew Ricotta" in Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero – read my review.
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