Well Nourished | Cashew Ricotta Cheese

A delicious recipe from the Vegan Lockdown Larder that will compliment a variety of dishes. It's great to put in a tortilla wrap to balance out spicy sauces, it's lovely to serve under a roasted cauliflower steak, and it's also pretty delicious simply slathered on a bit of toast with some ripe heritage tomatoes and some chopped herbs.

Recipe by Vegan Lockdown Larder

Ingredients

Makes one medium-sized jar of ricotta style cheese:

  • 250g of soaked cashew nuts (ideally you would soak them overnight in filtered water or for at least 4 hours BUT if you are out of time, 30 mins in boiled water will do the trick, the result might be slightly less smooth)

  • 115 ml of filtered water

  • 30g of nutritional yeast flakes

  • 1 small garlic clove

  • 1/2 tsp of onion powder

  • 1 tsp of Himalayan pink salt

  • Black pepper to taste

Method

1. Drain the cashews and place them in a powerful, high-speed blender. 
2. Add the rest of the ingredients and blend thoroughly for a few minutes. 
3. You will probably want to stop halfway through and scrape the sides down of the blender so that everything becomes perfectly mixed. 
4. Check your seasoning (and possibly blend again if you have added more salt or pepper) before transferring your cheese to an airtight container or jar. 

That’s it! It’s that simple. It should last up to a week in the fridge. It’s also nice with some fresh chopped herbs stirred through it, parsley and tarragon work really well.