Italian Herb Ricotta

Italian Herb Ricotta


1 (3.20 oz) bottle of Italian Herb Cashew Parm

2 tbsp. & 2 tsp. Boiling water


Use a fork to mix 1 (3.20 oz) bottle of Italian Herb Cashew Parm with 2 tbsp. & 2 tsp. of boiling water for 30 seconds.

Italian Herb ricotta is perfect for toast, pizza, eggplant rollatini, and much more.

Note: if you double the recipe you can blend it together in a food processor.

If you have leftovers, store them in the fridge for up to 1 week.

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