Sunrabbit's Lemon Pignoli Ricotta

If you don't eat dairy products but love the creaminess of ricotta cheese, this is the recipe for you. Raw cashews may be substituted for the pine nuts in a pinch, but the pine nuts do add amazing flavor!

• Ready In: 5 mins
• Serves: 12
• Yields: 2 cups

Ingredients

• 2  cups  soaked raw pine nuts
• 2  tablespoons fresh lemon juice
• 2  tablespoons nutritional yeast flakes
• 1  teaspoon sea salt
• 4 -6  tablespoons water

Directions

1. Place the pignoli nuts (pine nuts), lemon juice, nutritional yeast flakes, and salt in food processor or blender and pulse a few times, until thoroughly combined.
2. The mixture can be refrigerated at this stage if necessary.
3. Gradually add the water and process until the texture becomes fluffy like ricotta.