Cashew Ricotta Cheese
Introducing the darn good vegan cheese alternative. It’s gooey. It’s creamy. It’s textured, and you’ll be whipped from the very first bite of this cashew ricotta cheese.
Juice of 1 lemon
Approximately 2 tablespoons
You may need more
Sea salt and Black pepper to taste
Soak the cashew nuts - You can soak them for 2-3 hours in room temperature water OR You can soak them in boiling hot water for 10-15 minutes
Drain and rinse the soaked nuts.
Combine all the ingredients in your food processor. Process until creamy. Taste and adjust the seasoning. If it's too thick, add some more water or lemon juice.
Store in an airtight jar in the refrigerator for 5-6 days. You can use it immediately in any dish you like or serve with crackers/toasts. Enjoy!
Cashew Ricotta Cheese -
-January 10, 2020