Vegan Ricotta Salata

Savory, firm vegan cheese made from cashews and tofu, baked to cure into a sliceable wheel. Great for salads or pasta and dusted with extra sea salt.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Blend: Add the soaked and drained cashews, tofu, lemon juice, nutritional yeast, miso paste, garlic, and salt to your food processor. Process for 1 to 2 minutes, stopping to scrape down the sides, until the mixture is thick, fluffy, and relatively smooth with just a slight, authentic ricotta grain.

Step 2

Season: Fold in the dried oregano and black pepper by hand.

Step 3

Form: Line a baking sheet with parchment paper. Shape the ricotta mixture into a tight, compact, dome-shaped "wheel" or log directly on the tray.

Step 4

Bake: Preheat your oven to 125°C / 250°F. Bake the cheese wheel for 60 minutes. The edges should firm up and look dry, but the inside will retain a sliceable, cheese-like texture.

Step 5

Cool & Salt: Remove from the oven and let it cool completely. Once cool, dust the outside with an extra pinch of sea salt.