3tbsplemon juicefresh squeezed, no sugar added or preservatives
2tbspsoy milkunsweetened, original
1 1/2tsporeganodried
1 tspbasildried
1tspsaltKosher
1/2tspblack pepperfresh cracked
Instructions
Place the florets in a large pot and cover with enough water to cover the florets. Place pot on the stove and bring to a medium-high temperature. Cook until stems turn translucent; about 10 minutes or they can be pierced easily with a fork.
Drain the florets once cooked then add to a food processor. Pulse until it starts to look like small rice grains.
Add the rest of the ingredients and pulse until well mixed but still resembles ricotta.
Transfer to a airtight container to allow it to cool before storing. Keeps well in the fridge for up to 4 days. Enjoy!