Use this vegan ricotta cheese in lasagna and pastas, as a dip, spread on crackers, or even in your salad. It's very versatile!
Author: Vegan Insanity
Recipe type: Vegan Cheese
Serves: Just over 2 cups
Ingredients
2 cups raw cashews, soaked for at least 2 hours, then drained
2 garlic cloves
3 tbsp lemon juice
¼ cup plain non-dairy milk (I used soy)
1 tbsp maple syrup
1½ tbsp extra virgin olive oil
½ tbsp dried basil
⅓ cup fresh chives
1 tsp freshly ground black pepper
½ tsp salt
Instructions
Add soaked cashews, garlic, emon juice, non-dairy milk, maple syrup, oil, basil, and chives to your food processor.
Process until smooth, scraping down the sides as necessary. If your ricotta is too dry, add a bit more non-dairy milk. It took me about 5 minutes to process my cheese until it was smooth enough for me.
Season with salt & pepper, to taste.
Notes
*You can easily change up the herbs in this recipe to suit your liking. *You can use agave instead of maple syrup. *You can use apple cider vinegar instead of lemon juice.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/how-to/vegan-ricotta-cheese/