Creamy yet still maintaining some good texture, this vegan ricotta cheese is a delicious compliment to any Italian dish you make. It also tastes great on top of crackers for an afternoon snack! Inspired by this recipe.
Yield Approximately 2 cups
1 3/4 cups of raw cashews, soaked overnight
1/2 cup of water
1 tablespoon of apple cider vinegar
1 tablespoon of nutritional yeast
1 teaspoon of garlic powder
1/2 teaspoon of salt
In the bowl of a food processor, blend the cashews with the water, apple cider vinegar, nutritional yeast, garlic powder, and salt. Pulse until everything is well-blended but NOT smooth, about 1 minute. It should be the texture of “real” ricotta cheese and there should be no big pieces of cashew. (That’s just gross.)
Set aside until ready to use.