Ricotta is traditionally an Italian whey cheese made from sheep, cow, goat or Italian water buffalo milk whey left over from the production of other cheeses. My vegan ricotta is made using cashews.
This ricotta is super easy to make and only takes 10 minutes tops.
I used this ricotta to make a ridiculously tasty asparagus and dill tart, the recipe for this will be up very soon so keep an eye out!
This ricotta will go perfectly with some of our homemade bread. Check out our bread page here.
To make this ricotta, you first need to boil a saucepan of water.
Once the water is boiling, add the cashews and boil for 5 minutes.
Drain and rinse the cashews.
Place the cashews, 1/2 cup water, nutritional yeast, cider vinegar, garlic, onion powder, salt and pepper to a food processor.
You can replace the cider vinegar with lemon juice if you perfer.
Blend everything until smooth.
Serve and enjoy!
I hope you love this ricotta as much as we do.
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Marisa
Ricotta
Ingredients
1 ½ Cups Whole Cashews
½ Cup + More for boiling Water
1 tbsp Nutritional Yeast
1 tbsp Cider Vinegar - You can replace this with lemon juice if you prefer.
1 Clove Garlic - Peeled
½ tsp Onion Powder
¼ tsp Salt
¼ tsp Pepper
Method
Bring a saucepan of water to boil.
Add the cashews and boil at a med-high heat for 5 minutes.
Drain and rinse the cashews.
Add the cashews, ½ cup water, nutritional yeast, vinegar, garlic, onion powder, salt and pepper to a food processor.
Blend until smooth
Serve
Enjoy!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
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