Vegan Cashew Ricotta
Vegan Ricotta Cheese tastes even better than “the real thing!” Use it on sandwiches, in lasagna, with pasta, and on pizza! It's great with crackers as a snack, too! This recipe makes about 2 cups of ricotta. A serving size is ¼ cup
Ingredients
- 2 cups raw cashews soaked for at least two hours, drained and rinsed
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- ⅓ cup water
- 1 teaspoon mellow white miso
- ½ teaspoon sea salt
Instructions
- Place all of the ingredients in a food processer fitted with an s-blade and process until it looks fluffy and “ricotta-like”. It could take 5 to 10 minutes, and you may need to stop the food processer and scrape down the sides with a spatula a few times.
- Store in the fridge until ready to use. Vegan Ricotta will last for about a week in the refrigerator.