The Perfect Cashew Ricotta

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1 cup soften cashews (soaked for at least 2 hour- 6 - 12 is better) 

Juice of one large lemon (2-3 Tbsp), 1/2 tsp of lemon zest

1/4 cup of fresh basil

1/2 Tbsp garlic powder

1/4 tsp. kosher salt

1/4 tsp. black pepper

Add all ingredients to a blender or food processor and mix until smooth- if needed add 1 Tbsp of water at a time until desired consistency is reached.

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Perfect to top crostini, add to Italian dishes or to top pizza

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Keeps in fridge for up to 7 days