Vegan Ricotta recipe



  • 4 oz cashews, soaked overnight in water covering an inch or so above the nuts
  • 1 clove of garlic
  • 2 tablespoons nutritional yeast
  • ½ teaspoon salt (plus more to taste)
  • ½ teaspoon ground black pepper
  • A few squeezed from half a lemon
  • Some onion powder to taste

Make some cheese-less cheese! Fun! Right? Maybe!

Drain and rinse your cashews. Put them in a food processor, add some fresh water (start with a little, add more for texture as you see fit) and the garlic and chop that shit up. When it’s a coarse consistency (one might say that of ricotta), add your remaining ingredients. Adjust to taste until you’re happy. Add more water if you think it needs it. Refrigerate that goodness.


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