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Easy Vegan Cashew Ricotta

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The best homemade vegan ricotta! Naturally gluten free and only requires 4 ingredients!

Ingredients

  • 1 cup raw, chopped cashews, soaked overnight**
  • 2 Tbsp. lemon juice
  • 1/4 tsp. granulated garlic
  • salt + pepper*
  • 1-3 Tbsp. unsweetened almond milk (more to desired consistency)
  • 4-6 basil leaves, roughly chopped (optional)

Instructions

  1. Rinse and drain your cashews, then pour them into a high-speed blender. Add lemon juice, granulated garlic, and a nice pinch of salt and pepper. Blend until the cashews are broken down.
  2. Add almond milk, 1 Tbsp. at a time, and continue blending until the mixture is smooth and to your desired consistency. Stop the motor and scrape down the blender whenever necessary. Taste and adjust seasoning if desired.
  3. Finish with your chopped basil leaves, fresh cracked pepper, and/or a drizzle of olive oil.

Notes

*Salt is super important here because normal cheese is rather salty. Be sure you’re adding enough!

**If you forgot to soak your cashews overnight (#beenthere), soak your cashews in some boiling water for an hour or two. Then drain, rinse, and proceed with the recipe.

Find it online: https://www.fooduzzi.com/2017/04/vegan-cashew-ricotta/

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