2 cups cauliflower, cut into bite-sized florets (you can use fresh, about 1/2 a large head or frozen florets)
2 cloves garlic, crushed
1/2 tsp. sea salt
1/2 tsp. pepper (optional)
1 tsp. apple cider vinegar
1 Tbsp. nutritional yeast (optional but will add a “cheesy” flavor)
Using a steamer basket steam cauliflower until it is tender, about 7-10 minutes.
Remove from heat and place cauliflower in a colander and allow to cool and drain off any excess water.
While cauliflower is cooling, add the remaining ingredients to a food processor or high powered blender jar.
Add half of the cauliflower to the processor, press as much remaining water out of the cauliflower before adding it to the other ingredients.
Blend until smooth, scraping down the sides as needed.
Add in the remaining cauliflower and pulse to incorporate but to leave a few larger chunks to resemble ricotta or cottage cheese.
Serve as you would ricotta.
Find it online: https://duggarwellness.com/dairy-free-ricotta/