Cashew Ricotta Cheese

A delicious and simple vegan alternative to ricotta cheese using cashew nuts

Cashew Ricotta Cheese

A delicious vegan alternative to ricotta cheese

Ingredients

  • 1 1/2 cups raw cashews soaked for 2/3 hrs in cold water to aid digestion
  • 1/2 cup water
  • juice of 1 large lemon or 1 tablespoon apple cider vinegar
  • 1 small garlic clove
  • Himalayan sea salt & cracked pepper to taste

Instructions

  • Drain the soaked cashews and place all 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.
  • Leftovers can be stored in the fridge for up to a 5 – 6 days. ENJOY : )

Notes

Source: The Simple Veganista

Tags: veganrecipe