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I hope you LOVE this vegan ricotta as much we do! It’s: Freezer: Cashew ricotta is freezer friendly and can stored in freezer safe containers for up to to 2 months.Refrigerator: Leftovers can be stored in refrigerator for up to 5 days in a covered container.Use in baking for these Ricotta Persimmon Scones.It’s wonderful in this Zucchini Ricotta Pasta with Basil + Mint.Use it for stuffing, like these Cheese Manicotti, Spinach Vegan Stuffed Shells or Butternut Squash Stuffed Shells.Use it in Vegetable Vegan Lasagna or Simple Lasagna and Asparagus.Served as is, vegan ricotta is great smeared on crackers with fruit.Enjoy everywhere you would use ricotta cheese! You may find yourself eating it right out to the bowl. Or use right away in any recipe calling for ricotta cheese.Īnd that’s it, vegan cashew ricotta cheese made easy and delicious! Place in a covered container and place in the fridge until ready to use.

Step 2: Next, place cashews, water, lemon juice/apple cider vinegar, garlic, onion powder, salt, and pepper in a food processor/blender and blend until creamy. You just may need to add a bit more water while blending. If you’re in a hurry, you can still make this cashew ricotta cheese successfully without soaking. Soaking is also said to be beneficial for digestion and mineral & vitamin absorption. Why soak cashews? Soaking will help soften the cashews by plumping them up with water and helps the cashews blend easily. Taste and feel the difference compared to processed cheese products. Make yourself some fresh cashew ricotta cheese. The ingredients for this vegan ricotta cheese are very common making this a great basic recipe for anyone starting out experimenting with vegan nut cheeses. You can use this with a few adjustments for any recipe that calls for ricotta. I’ve even used it in a Persimmon Ricotta Scone recipe that came out wonderful (I omitted the pepper, onion powder and garlic for the recipe). Use this vegan ricotta in Lasagna, Manicotti, or Stuffed Shells, as a topper for crackers or as a spread for sandwiches. Add your own tastes to this basic cheese by adding herbs and spices to suit your taste. It’s soy-free (no tofu) for those limiting their soy intake, and is a simple recipe with lots of possibilities.

Vegan cashew ricotta cheese tastes just like the ricotta I was accustomed to for many years before becoming vegan. Try this recipe, I promise it won’t disappoint.Vegan Cashew Cheese – Thick and creamy, this versatile cashew ricotta cheese is ready in as little as 10 minutes and tastes fantastic! It’s the best vegan ricotta ever and can be used anywhere ricotta is called for!Īs vegans and those eating a plant-based diet, you will be thrilled to have this easy, vegan cheese in your culinary library! I absolutely love this stuff and so does everyone else who tries it, vegan or not! The recipe provided below is an adaptation of the cashew nut cheese from the Simple Veganista blog. Well because of my “sold out Whole Foods no ricotta cheese ain’t that a shame” having situation I decided its time to try to make my own. At the time I was thinking, man, what a hassle this vegan life! He stated his wife makes vegan cheeses all the time and that is certainly more nutritious than what you buy in the store. A friend of mine who I went to high school with and his wife are vegans and he mentioned that I should make my own cheese.

After searching my local whole foods for a vegan ricotta to no avail (they were out) I felt that that was a sign. Earlier this week, I was craving some good ole fashion comfort food and lasagna was on my mind. Cashew Nut Cheese Ricotta, Its lasagna readyĬashew Nut Cheese Ricotta, Its lasagna ready…I never in life thought that a nut cheese could be good well it is better than conventional dairy cheese and better for your health.