• Alison Elliott

Vegan Ricotta Cheese

Updated: Nov 21


1 1/2 c. Raw cashews

1/4 c. Nutritional yeast

1 tsp. Garlic powder

1 tsp. Onion powder

1 tsp. Salt

1/2 tsp. Pepper

1/2 c. room temperature water (& extra for soaking)

1/2 c. Fresh basil (chopped, optional)

Boiled water

Bring a teapot of water to a boil. Measure the cashews and place them in a bowl. Pour the boiled water over them and let them soak for 30 minutes. Strain the water and place the cashews in the food processor. Add the nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend for 1 minute. Add the water and blend for 1 minute. Stir in the chopped basil (optional).

Option to serve as a dip with olive oil and chopped cashews on top.

Serving Size: 4

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