Cashew Vegan Ricotta Cheese
This vegan ricotta cheese is made with just 5 simple, easy to find ingredients. Its raw cashew base provides an ultra-creamy texture.
Ingredients
- 2 cups raw cashews
- ½ cup filtered water
- 1 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 2 tsp nutritional yeast
- ½ tsp sea salt, to taste
Instructions
- Soak the raw cashews in hot water for 20 minutes (or cold water for 2 hours) then drain and rinse with cold water.
- In a high powered blender, blend and/or pulse until you've reached your desired consistency. (You'll need to scrape the sides down a few times and use the tamper to get the right texture.)
- Taste and add more salt or vinegar/lemon juice as needed.
- Store in an airtight container in the fridge for up to 1 week.
Notes
- The soaking helps to soften up the texture for blending.
- You made need to add more water to get the right consistency. Add a tablespoon more at a time until your preferred texture is achieved.