Cashew Ricotta Recipe
Vegan ricotta alternative to use for lasagna or other recipes!
Servings: 8
Calories: 120kcal
Special Equipment
- blender or food processor
Ingredients
- 1 1/2 cups raw cashews soaked in water
- 1/2 cup water
- 1 tbsp nutritional yeast optional
- 2 cloves garlic
- Salt and pepper To taste
Instructions
- Soak the cashews for at least 1.5-2 hours in water to cover the cashews
- Drain cashews, discarding the water and place all remaining ingredients into a blender or food processor, process until creamy. You can leave a little “chunkier” if you like.
- Taste and season to your liking with lemon, salt + pepper.
- Place in the fridge for about 30 minutes to an hour to stiffen the mixture or use right away if needed.
Notes
Makes approx. 16 ounces.
It can be stored in the fridge for up to a week or in the freezer for up to 3-4 weeks.