Oh shit I do! It’s the friggin best and has been finely tuned over the years:

You will need:

2 C. raw cashews (soaked for at least 6 hours - but I just usually do it overnight)

2 cloves garlic (I do more, but I am a disgusting monster who gets satisfaction out of my armpits smelling like garlic)

1 heaping TBSP of white miso

4 pitted kalamata olives (this seems insignificant but has really changed the richness of this recipe - it will NOT tasty olive-y)

12 large fresh basil leaves

Juice of 1/2-1 lemon (start with a half, add more to taste)

Salt to taste

Okay, so this works best if you have a good food processor or vitamix to blend this in. The smoother you can get it, the better it will be. Drain the cashews and throw them in the food processor with the garlic, miso, olives and juice of a half of a lemon. Blend forever, adding cold water as you go along to guide the process and smooth it out. You want to get it to the consistency of dairy ricotta (I would say probably no more than a 1/2 cup total). Once it's nice and smooth, give it a taste. You may want to add more lemon juice or salt to get to the right flavor. It depends on the size of the original half lemon and the potency of the miso. You want it a little zingy. Once you have the right flavor and texture, Throw the basil leaves in and pulse it a few times. You don't want to obliterate the leaves because then you have green cheese and that's just not pretty.

I've used this in lasagna and stuffed shells (I usually mix defrosted frozen chopped spinach into it if I’m using it for that), as a sandwich spread, as a base for spinach artichoke dip, I've drained it through cheese cloth and dehydrated it to make a cuttable cheese. All sorts of things. It's delish. Enjoy!

Vegan ricotta