Vegan Cashew Ricotta Cheese

This easy to make vegan ricotta cheese is great on pizza, in lasagna, stuffed pasta shells or ravioli, or as an appetizer on crackers or crostini. This plant-based cheese is soy-free, but can be made with tofu in place of cashews, if you want a nut-free option. Try this cheese in our recipe for Vegan Garlic + Arugula White Pizza. You can also add a handful of spinach, and some fresh herbs like basil, for a slightly different version. We used this version in our lasagna, pictured above.

INGREDIENTS:

1 cup raw cashews (soaked 30 minutes in hot water)

2 tbsp nutritional yeast

1/2 tsp onion powder

1-2 cloves fresh garlic (or 1 tsp garlic powder)

1/2 tsp salt

1/4 tsp pepper

2 tbsp lemon juice

2 tsp olive oil

3 tbsp plant milk (soy, almond, coconut, oat, etc.)

METHOD:

1 - Combine all ingredients in a food processor or blender, blend until smooth.

2 - Can use immediately, or refrigerate for 1 hour to thicken - optional.

Makes: About 1 + 1/2 cups

Prep time: 30 minutes soaking cashews + 10-15 minutes

Cook time: n/a

Store: Air-tight container, in the fridge

Lasts: 5 - 7 days