Cashew Ricotta Recipes
VEGAN CASHEW RICOTTA
An incredibly easy vegan recipe using cashews and nutritional yeast to mimic true Italian ricotta cheese. Serve on bruschetta.
Provided by Adam Mattessich
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 4h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place cashews into a large container and cover with several inches of cool water; let soak, 3 to 4 hours.
- Drain cashews and transfer to a food processor. Add lemon juice, olive oil, nutritional yeast, garlic, salt, and basil leaves. Process until thick and smooth, 3 to 4 minutes. Stop to scrape down the sides occasionally.
- Transfer cashew mixture to an airtight container. Refrigerate for 1 to 2 hours.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 11.9 g, Fat 18.4 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 3.1 g, Sodium 77.7 mg, Sugar 2.2 g
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- Soak 2 cups of unsalted cashews in 2 cups of water (or until the nuts are fully covered). Cover in the refrigerator for 1-2 hours to soften. When the cashews are ready drain the water then add cashews to a blender with salt, nutritional yeast, white vinegar, lemon juice and 1 cup of fresh water. Blend until smooth.
- Using a mesh bag or cheese cloth and a large bowl, put the cheese cloth over the bowl and pour the cashew mixture on the cheese cloth. Close the sides of the cheese cloth and squeeze out the water. You can make it to your consistency and squeeze a little bit or squeeze a lot of water.
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- Soak cashews in very hot water for 30 minutes to 1 hour, or overnight (or 6 hours) in cool water. Then drain, rinse, and set aside.
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