By the Gracious Vegan
This creamy concoction tastes excellent and a lot like ricotta cheese. Some of us would 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.
1 ½ cups raw cashews
Drain cashews and place them with remaining ingredients into a blender or food processor, and process until creamy. (I find that the food processor is better than a blender for this recipe, even a high-speed blender.) 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; WFPBNO