Easy Homemade Vegan Ricotta
Protein | Fat
Servings 8
Calories
Equipment
Ingredients
Protein
- 10 oz cashews or cashew pieces
Fat
- 4 Tbsp good quality olive oil
Seasonings
- 2 Tbsp nutritional yeast
- 1 tsp white miso paste
- 1/2 tsp good quality sea salt
- 1/2 tsp fresh ground black pepper
- Juice of 1½ lemons
Instructions
Soak Cashews
- Soak the cashews in water overnight.
Make the Ricotta
- Discard the soaking water, rinse the cashews well, and drain.
- In a food processor, process the cashews along with the olive oil, 4 Tbsp of warm water, lemon juice, and seasonings until smooth.
- Store in the fridge for up to 5 days.