![]() ![]() If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. The possibilities are endless! More Vegan Cheese Recipes Flavor-packed Creamy Cheeesy Veggie-loaded Customizable Low-fat Vegan Oil-free Freezable Three versions to choose from 1st Version: Originally, I made it with 1/2 cup raw cashews. ![]() It’s delicious on pizza, pasta, lasagna, salads, and more! Or enjoy as a dip with crackers and sliced veggies. We hope you LOVE this vegan ricotta! It’s: But if you have a small food processor, it may be more possible. Though it may be tempting to try making a smaller batch instead of freezing extra ricotta, we’ve found it doesn’t work well because there isn’t enough volume. We typically keep it in the fridge where it will last up to 1 week, but it can also be frozen for longer-term storage. And voila! You have homemade vegan ricotta made with real food ingredients! It all gets blended up in a food processor (or blender) with water until it turns into a thick yet spreadable paste. Tip: You will need a food processor for this, a blender will not work, not even a vitamix because of the small amount of water used. Non-stick frying pan (10. You can boil water on the stove and cook the cashews for 5 minutes. Then garlic powder and salt add even more flavor. To make the cashew white sauce, boil water in a kettle and soak cashews in hot water for 5-10 minutes. We’ve previously made versions using almonds, macadamia nuts, and even tofu! But this cashew version is our current favorite.Ĭashews are used as the base to mock the richness of dairy ricotta, while lemon adds tang and nutritional yeast adds a “cheesy” element. There are many ways to make vegan ricotta. It’s believed to have roots dating back to ancient history ( source).īut did you know that ricotta is not technically cheese ( source)?! We were surprised too! It’s actually made from whey, which is a by-product of cheese making.Įither way, we love its taste and versatility, but wanted to make a dairy-free version for those who can’t or choose not to consume dairy products! How to Make Vegan Ricotta Ricotta is a soft, mild “cheese” popular in Italian cuisine and used in dishes such as ravioli, lasagna, tortellini, and crepes. The result is a light, fluffy ricotta that comes together fast in a food processor or blender. It’s also no secret that Italian food and cheese go hand in hand.īut what’s pasta and pizza without cheese? So we remedied this by experimenting with a SUPER quick vegan ricotta cheese made with 5 simple ingredients: quick-soaked cashews, fresh lemon juice, garlic powder, salt, and nutritional yeast. Lately we’ve been on a pizza and pasta kick, and it’s no secret that we also have a thing for dairy-free cheese. ![]()
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