Directions: Soak the cashews for at least two hours in a bowl of water. Drain and place all remaining ingredients into a blender or food processor, scraping down sides as needed until a creamy consistency. Test for flavor, adding any additional ingredients to taste.
Store in refrigerator in an airtight container for an hour or two, this will stiffen the mixture a bit. Keeps in the refrigerator for up to a week. (Note: When using as ricotta in lasagna, do not mix with eggs. Use as is).