Vegan “Ricotta” Cheese

I’m getting ready for the next VIP Retreat with Sage Grayson – Life Editor Extraordinaire.  This recipe is really versatile when looking to create a “ricotta” cheese for lasagna or for crackers.  I even use this in spinach artichoke dip.  It also doubles really well, which I recommend doing since you are going to love it and find all sorts of uses for it.   Here’s the recipe that inspired mine.

http://www.simple-veganista.com/2012/10/cashew-ricotta-cheese.html

Vegan "Ricotta" Cheese

Print Recipe

• CourseAppetizer, Dinner
• CuisineRaw, Vegan

Servings	Prep Time
20	24 hours

Cook Time

10 mins

Servings Prep Time 20 24 hours

Cook Time 10 mins

Vegan "Ricotta" Cheese Print Recipe CourseAppetizer, Dinner CuisineRaw, Vegan Servings Prep Time 20 24 hours Cook Time 10 mins Servings Prep Time 20 24 hours Cook Time 10 mins

Ingredients

• 1 cup Raw Cashews nuts
• 1 cup Raw Macadamia nuts
• 1/2 tbsp Jane's Mixed up Salt
• 1 tsp Garlic Powder
• 2-3 tbsp Fresh Lemon Juice
• 2 tsp Apple Cider Vinegar
• 1/4 cup Filtered Water
• 1/3 cup Nutritional Yeast
• 2-3 tbsp olive oil
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper

Servings:

Instructions

1. Soak nuts in filtered water for 24 hours in the fridge. This will soften the nuts and help them blend really well. You can skip this step, you will just need to add more water to get the texture right.
2. Rinse and drain the nuts and add to a large food processor. Next add the rest of the ingredients and blend till smooth. I had to use a rubber spatula a few times to scrape the sides and then mix again. Taste as you go - you might like a creamer texture (add more olive oil or water) or more tangy (add more apple cider vinegar and some extra salt).

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