Dairy Free Cashew Ricotta Cheese

This vegan cashew ricotta cheese is perfect for those who are lactose intolerant but still looking to make Italian dishes like lasagna. Cashews make this cheese substitute still creamy with a neutral taste, and the nutritional yeast and salt help it to taste more like cheese. Each serving is about 1/4 cup (56 g)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, soak your cashews in water for at least 2 hours

Step 2

Add all ingredients to a food processor (including the soaking liquid), and blend until smooth, about 5 minutes with occasional scraping of the sides

Step 3

Store in the fridge and use as you would ricotta cheese

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