Being lactose intolerant, I pretty much stay away from cheese. But sometimes I miss my favorite childhood recipes like stuffed shells, lasagna, and pizza.
Luckily, I found away to get that delicious cheesy taste without using ANY dairy!
This cashew ricotta cheese recipe tastes just like the real thing and will absolutely blow your mind (and your tastebuds)!
How to Make Cashew Ricotta
For this recipe, you’ll need cashews (soaked overnight or boiled on the stove for 20 minutes), nutritional yeast, distilled white (or apple cider) vinegar, and water.
I recommend soaking cashews overnight but let’s be honest, it’s an easy step to forget. Boiling cashews on the stove for 15-20 minutes (or until softened) is a great alternative, just make sure you rinse your cashews off and let them cool off!
Place all of your ingredients into a food processors and blend until fully combined. It should look like this when it’s done:
Store your cashew ricotta in an airtight jar for up to five days or use it right away!
It’s a delicious alternative in dishes like lasagna, stuffed shells, cannolis, on top of a pizza, and so many more recipes.
If you try this cashew ricotta, let me know 🙂 I can’t wait to hear what you used this ricotta for!
Print
Cashew Ricotta (V)
Description
Whether you’re lactose intolerant, vegan, or try to stay away from dairy products, this cashew ricotta will blow your mind. You won’t even realize it’s vegan!
Ingredients
- 2 Cups Cashews (soaked overnight or boiled on the stove)
- 1/4 Cup Water
- 3 TBSP White Distilled Vinegar (or 2 TBSP Apple Cider Vinegar)
- 3 TBSP Nutritional Yeast
Instructions
- Soak your cashews overnight or boil them for 15-20 minutes (or until softened). Rinse and drain them either way (if boiling, let them cool for about 5 minutes).
- Add all ingredients into a food processor and blend until creamy.
- Store in an airtight container in the refrigerator for up to 5 days or use right away! Enjoy 🙂
