A fabulous replacement for traditional ricotta. Use it anywhere you would use ricotta. This will be a welcome addition to your plant-based lifestyle!

CASHEW 'RICOTTA' CHEESE

raw cashews, soaked

water

juice of 1 large lemon apple cider vinegar

yeast,

garlic clove

onion powder

himalayan sea salt & cracked pepper,

Soak cashew in cool water for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.

For a quick method of soaking, let cashews sit in hot water for 5 minutes.

Soak Cashews: First, it's best to soak your cashews in water before starting. There are 2 ways to soak

This recipe is perfection. I had my doubts as I’ve tried other V cheese recipes and they were just okay. I tasted it then couldn’t stop “tasting” it, it was so good. My family tried it and thought I went back to eating cheese. I used 2 garlic cloves, otherwise made as written using a food processor. Thank you for this amazing recipe of pure deliciousness!

I'm really wanting to try this, however the raw cashews available to me are chopped. I'm thinking the measurement will be off by not using whole cashews as you have done. Any chance I could get a weight (grams or oz) per cup of the whole ones, please?
Thank you!

I was skeptical, but I made this with almonds. My mind is blown. I used this in a veggie calzone filling, and I missed nothing about dairy ricotta. This one’s a keeper, for sure. Can’t wait to try it in other applications, like pasta or dessert.

cashew 'ricotta' cheese

Prep Time: 10 minutes

Total: 10 minutes

Servings: 2

Author : Julie | The Simple Veganista

Ingredients

Instructions

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