I’m just going to cut to the chase on this one. No backstory of my entire life leading up to the discovery of this amazing ricotta. Because this one is too good to skip over.
This ricotta knocked my socks off. I whipped it up for a zucchini lasagna and it barely made it into the recipe because I couldn’t stop dipping apple slices and paleo crackers into the stuff. It also came together in a flash. I have made vegan cheeses in the past that are a multi-day event. Not this. This took 15 minutes start to finish.
Follow my ratios exactly for the perfect fluffy creamy ricotta texture and then go ahead and tweak the herbs and garlic to your taste, or leave them out entirely if you are needing ricotta for a dessert.
This one is sure to please!
2 cups cashews
¼ cup water
½ tsp lemon juice
½ tsp apple cider vinegar
1 tbsp nutritional yeast
1 clove of garlic
1 tbsp olive oil
2 tbsp fresh parsley (or other herbs of choice)
Salt and pepper to taste
Boil raw cashews for 5-10 minutes. Drain and rinse thoroughly.
Add all remaining ingredients except for the herbs to a food processor.
Process until ricotta-like in texture.
Add herbs and pulse a few more times to incorporate.
Taste and add more salt and pepper if needed.
Use in any dish that calls for traditional ricotta.