Vegan Ricotta Cheese
  • ¾ cups raw cashews, soaked (soak in water for 1-2 hours or boil for 5 minutes)
  • ¼ cup water or unsweetened almond milk
  • 2 tbs lemon juice
  • ½-1 tbs nutritional yeast
  • 1 garlic clove
  • pinch of sea salt
  1. Place all ingredients into a blender and blend until it reaches a ricotta-like texture. Place in an airtight container in the fridge for 1-2 hours or until needed. The mixture will thicken during that time.
Recipe by Calm Mind Busy Body at