For the Cashew Feta, rinse the soaked cashews and discard the soak water. Place the cashews in a food processor and add the apple cider vinegar. Process until the cashews are creamy, adding water as needed to help achieve the texture of feta in the food processor. Taste and adjust seasoning by adding salt and pepper to taste. Remove from the food processor and place in a container. Stir in a little more water (little by little) until you get a chunky cottage cheese texture. Set aside until ready to use.
To make the salad, mis the romaine hearts, cucumber, avocado, tomato, celery, onion, bell pepper, and caper in a large mixing bowl. Toss until well mixed. Add the 4 tablespoons of ricotta and toss gently again. Taste and adjust the seasoning with salt and black pepper. Garnish with fresh dill if desired and any other garnishes you would like.
Recipe by Plant Craft at https://www.rachelcarr.com/easy-raw-vegan-greek-salad/