By the Gracious Vegan
This creamy concoction tastes excellent and a lot like ricotta cheese. Some of us might say better than dairy ricotta. It works well on pizzas, in calzones, in lasagna, and in many other recipes.
Makes 2 cups
Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (You can skip this step if you have a high-speed blender.)
- 1 ½ cups raw cashews
Drain cashews and place them with remaining ingredients into a blender or food processor, and process until creamy. You might have to stop and scrape down the sides once or more.
- ½ cup water
- 1.5 Tablespoons nutritional yeast
- 1 tablespoon + 1 teaspoon apple cider vinegar
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- 1/8 teaspoon onion powder
Taste for flavors. Cover and chill in the refrigerator for an hour or two, to stiffen the cheese.
Timing: 5-10 minutes if you have a high-speed blender; 25-30 if you need to soak the cashews
Nutrition: whole-food unprocessed