A fabulous replacement for traditional ricotta. Use it anywhere you would use ricotta. This will be a welcome addition to your plant-based lifestyle!
Soak Cashews: First, it’s best to soak your cashews in water before starting. There are 2 ways to soak:
Blend: 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.
Chill: Store in an airtight 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.
Store: Leftovers can be stored in the refrigerator for up to a 5 – 6 days. To keep longer, store in the freezer for up to 2 months in a freezer safe container. Let thaw in the refrigerator. Give a good stir before using.
Makes approx. 2 cups
Serves 8 – 1/4 cup per serving
You could do just as well without the nutritional yeast if you don’t have it. I only added a small amount, probably pretty unnoticeable. I will be trying more next time to play around with it a bit. If you do add it, it will add a bit more cheesy flavor and some good nutritional value.
If you have trouble with the mixture blending on it’s own try this because it’s too thick, add a little extra water.
Allergic to nuts or want to keep it lower in fat and calories, try this Tofu Ricotta.
Keywords: vegan ricotta, cashew ricotta recipe