CASHEW RICOTTA CHEESE -
Creamy Deliciousness
Ah cheese! It's a favorite food for so many and when considering eating a plant-based diet most say, "But I can't give up cheese!" Rest assured, you don't have to. There are numerous store-bough options available and its easy to make your own. Check out your locale health food grocers and farmers markets for numerous artisan vegan cheese options - some are truly outstanding. You can make your own and this creamy, cashew ricotta is so yummy.
Plus you can use various herbs, add-ins like chives, sun-dried tomatoes, herbs, roasted garlic, etc to create different versions.
INGREDIENTS:
1,1/3 cups raw cashews, soaked 1 hour or overnight
1 clove garlic, minced
2 tbsp lemon juice
2 tbsp nutritional yeast
½ tsp sea salt
½ tsp onion powder
Black pepper, if desired
3-4 tbsp water
GARNISH: chives, fresh herbs, lemon zest, olive oil, etc.
DIRECTIONS:
TERI’S TIPS:
Recipe created by Teri Gentes www.terigentes.com – permission required to reprint
Creamy Deliciousness
Ah cheese! It's a favorite food for so many and when considering eating a plant-based diet most say, "But I can't give up cheese!" Rest assured, you don't have to. There are numerous store-bough options available and its easy to make your own. Check out your locale health food grocers and farmers markets for numerous artisan vegan cheese options - some are truly outstanding. You can make your own and this creamy, cashew ricotta is so yummy.
Plus you can use various herbs, add-ins like chives, sun-dried tomatoes, herbs, roasted garlic, etc to create different versions.
- Snack/Side
- Vegan, gluten, soy, dairy and nut-free
- Prep time – 10 minutes, soaking time 60 mins or overnight
- Yield: Approx 250g / 1 cup
INGREDIENTS:
1,1/3 cups raw cashews, soaked 1 hour or overnight
1 clove garlic, minced
2 tbsp lemon juice
2 tbsp nutritional yeast
½ tsp sea salt
½ tsp onion powder
Black pepper, if desired
3-4 tbsp water
GARNISH: chives, fresh herbs, lemon zest, olive oil, etc.
DIRECTIONS:
- Blend all of the ingredients in a high speed blender or food processor, (scraping sides down as needed), until smooth and almost creamy starting with 3 tbsp water and adding more if needed pending upon how long the cashews soaked. Taste and adjust seasonings if needed.
- Garnish any way your heart desires and enjoy.
TERI’S TIPS:
- If making the cheese in a high speed blender maximize on your time and double the recipe. Then create another recipe by leaving a little of the cheese mixture in the blender instead of scraping it clean. Add your favorite vinegar, a plunk of Dijon, perhaps a shallot, sea salt, pepper, and olive oil or an avocado and a little water as needed. Blast to make a fabulous creamy dressing. Include some fresh or dried herbs if desired.
Recipe created by Teri Gentes www.terigentes.com – permission required to reprint
