Here at Om & Ah we love this recipe because it can be used within so many other recipes or just on its own.. super simple and tastes insanely good!
Recipe is by ‘It doesn’t taste like chicken’ So go on have a crack at making this and let your creations blossom..you’ll be introducing this to so many of your dishes from now on in..and we can’t wait to see what you do with it! please post on our FB! enjoy
HOMEMADE VEGAN CASHEW RICOTTA
Serves: 1 batch
1½ Cups Raw Cashews
1 teaspoon Lemon Zest
3 Tablespoons Lemon Juice
1 Tablespoon Nutritional Yeast
1 teaspoon White Miso Paste
1 Clove Garlic
¼ Cup Unsweetened Non-Dairy Milk of Choice (I used soy)
¼ Cup Water (use as needed to desired consistency) Additional Garnishes (optional)
INSTRUCTIONS Cover cashews in plenty of water and let soak for at least 2 hours. OR if you want to make this right away, boil the cashews for 10 minutes until tender. Drain your cashews and toss them in a food process with everything else. Blend it all up, stopping to scrape down the sides every now and then until you reach your preferred ricotta texture. Garnish as you like. You could use lemon zest, chives, black pepper, a drizzle of olive oil, chili flakes, or just leave it as is.