A great raw vegan alternative to ricotta cheese.
Cashew Ricotta Cheese care of Doug McNish
This recipe is a delicious non-dairy alternative to traditional ricotta cheese. The trick is to soak the cashews and use nutritional yeast as a stand in for the rich flavour generally associated with cheese. Soak 2 cups of cashews for 30 minutes.
1/2 cup red pepper
1/2 tbsp dry dill weed
1/4 cup lemon juice, divided
1 tbsp nutritional yeast
1- ½ tsp fine sea salt
2-3 garlic cloves
2 cups cashews, soaked and divided
¼ cup water
1. In a food processor add the red pepper, dill weed, 3 tbsp of lemon juice, garlic, salt and nutritional yeast. Process this mixture until smooth with no large pieces remaining. Add 1 cup of the cashews and process again until smooth, stopping the machine as necessary to scrape down the sides of the bowl using a rubber spatula. Remove from the food processor and transfer to a mixing bowl.
2. In a blender add 1 cup of cashews, 1 tbsp of lemon juice and the water. Blend until smooth and creamy. Stir the pureed cashews into the processed cashews and fold together to incorporate well.
Make sure to stop the machine and use a rubber spatula to scrape down the work bowl to fully incorporate all of the ingredients.
| current weight: 385.0