In the vegan food world there are recipes and dishes that look impossible to accomplish, almost mysterious to wonder how people make it at home. For some reason, vegan cheese seems to be one of these infamous enigmas. How can it taste like cheese if it’s not REAL cheese? How could you even attempt to make this cheese on your own? Fear not! With this easy recipe from The Simple Veganista, you can seamlessly make a vegan cashew ricotta cheese with zero stress, making it a staple in your fridge.
CASHEW RICOTTA CHEESE
- 1 1/2 cups raw cashews, soaked
- 1/2 cup water
- juice of 1 large lemon or 1 tablespoon apple cider vinegar
- 1 – 2 tablespoons nutritional yeast, optional
- 1 garlic clove
- dash of onion powder
- Himalayan sea salt & cracked pepper, to taste
Soak the cashews for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.
Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.
Store in an air tight container in the refrigerator for an hour or two, this will stiffen the mixture a bit. You can also prepare your dish straight away without refrigeration if needed. Refrigeration will thicken the mixture a bit. If it becomes too thick, add a tad of water and mix well.
Makes approx. 2 cups. Stores in refrigerator for up to a week.
Imagery via The Simple Veganista & Buro 247
Recipe via The Simple Veganista