Cashew Ricotta Cheese

On my search for a lasagna option my family would actually love, I came across this post for Cashew Ricotta Cheese.  Turns out it cooked perfectly and even mimicked the taste and texture of the real thing.


  • 1 1/2 cup raw cashews, soaked
  • 1/2 cup water
  • 1/2 Tbsp each apple cider vinegar & lemon juice
  • 1 Tbsp nutritional yeast
  • 1 garlic clove
  • dash of onion powder
  • salt & pepper, to taste
  1. Soak the cashews for at least two hours in a bowl of water, covering the cashews about an inch with water
  2. Drain cashews and place all ingredients into a blender or food processor, blend scraping the sides as needed until creamy.  Taste for flavors adding any additional ingredients if needed.
  3. Store in refrigerator in an air tight container for an hour or two (I like to leave it overnight).

*this makes about 2 cups and can keep in the refrigerator for up to a week


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