Vegan Ricotta Cheese

Print Friendly, PDF & Email

We’ve found that one of the best ways for us to personally navigate the world of casein-free, is to incorporate the use cashews. Cashews have a cheesy creamy texture and can often taste like a creamy ricotta, depending on the seasonings used. This creamy cashew ricotta works well in many recipes and stores great in the freezer.  It can also easily be grated on meals for the perfect finishing touch!

Ingredients

2 cup cashews soaked for 4-6 hrs
6 tbsp olive oil
8 tbsp filtered water
1/2 tsp sea salt
1/2 tsp garlic granules
Hefty dash of pepper
2 lemons (juice from)

Instructions

Drain and rinse soaked cashews. After draining very well, add cashews and remaining ingredients into food processor (not blender) and process until well combined.  Freeze in an airtight container until use or up to six months.

Tidbits

Grate ricotta over meals, use in lasagnas or as a pizza base.