March 9, 2019

Vegan Ricotta

Vegan Ricotta


1 1/2 cups raw cashews
1 to 2 cups water for soaking cashews, plus some more to adjust consistency.
juice of 1 large lemon
2 tbsp nutritional yeast
1 small garlic clove
dash of onion powder


Soak the cashews in the water for 1 to 2 hours.
Process in a small food processor with some of the lemon and nutritional yeast to form a paste.
Taste and adjust lemon, some water, nutritional yeast and salt to taste.
Place in a bowl, cover and refrigerate until ready to use.This vegan ricotta is surprisingly delicious, with an interesting depth of flavor. It can be used in many recipes that call for traditional ricotta.