Vegan Cashew Ricotta
Simmer over low for 3 minutes, stirring constantly on a foil lined pan, roast the herbs in a countertop oven for 15 minutes at 350 degrees
Recipe Summary Vegan Cashew Ricotta
An incredibly easy vegan recipe using cashews and nutritional yeast to mimic true Italian ricotta cheese. Serve on bruschetta.
Ingredients | Garlic Cashew Nuts2 cups raw cashews4 tablespoons lemon juice2 tablespoons olive oil2 tablespoons nutritional yeast3 cloves garlic¼ teaspoon salt2 leaves fresh basilDirectionsPlace cashews into a large container and cover with several inches of cool water; let soak, 3 to 4 hours.Drain cashews and transfer to a food processor. Add lemon juice, olive oil, nutritional yeast, garlic, salt, and basil leaves. Process until thick and smooth, 3 to 4 minutes. Stop to scrape down the sides occasionally.Transfer cashew mixture to an airtight container. Refrigerate for 1 to 2 hours.Info | Garlic Cashew Nutsprep: 10 mins additional: 4 hrs total: 4 hrs 10 mins Servings: 8 Yield: 8 servings
TAG : Vegan Cashew RicottaAppetizers and Snacks, Dips and Spreads Recipes, Cheese Dips and Spreads Recipes,
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