Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
2. Step
Add the boiled cashews, basil, lemon juice, and salt to a blender. Start to blend, then slowly add the water while the blender is running until the “ricotta” reaches your desired consistency.
3. Step
Serve immediately or store in the fridge for up to 4 days.
