
Vegan Ricotta 1 - 2 cups Prep: 10 minutes This Vegan Ricotta is a great one for all you plant-based foodies out there! The recipe is SO simple and provides a great base for all those vegan dishes that need a creamy ‘cheesy’ element. Using cashews as the base, this vegan ricotta can be added to pasta dishes, used in pastries like these ricotta triangles or simply used as a spread for toast or a sandwich. Ingredients 1 cup cashews, soaked overnight 1/4 cup Pureharvest NOM Barista, 1/2 tsp garlic powder 1/2 tsp onion powder 2 tbsp nutritional yeast 1/2 tsp sea salt 1/2 tsp black pepper Instructions Place all ingredients in a food processor and blitz until smooth and creamy. Feel free to add more or less of the seasonings to reach your desired taste. Store in the refrigerator. It will keep in the fridge for up to 4 days Share this recipe Print recipe

Vegan Ricotta

1 - 2 cups
Prep: 10 minutes

This Vegan Ricotta is a great one for all you plant-based foodies out there! The recipe is SO simple and provides a great base for all those vegan dishes that need a creamy ‘cheesy’ element. Using cashews as the base, this vegan ricotta can be added to pasta dishes, used in pastries like these ricotta triangles or simply used as a spread for toast or a sandwich.

Ingredients

1 cup cashews, soaked overnight
1/4 cup Pureharvest NOM Barista,
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp nutritional yeast
1/2 tsp sea salt
1/2 tsp black pepper

Instructions

Place all ingredients in a food processor and blitz until smooth and creamy. Feel free to add more or less of the seasonings to reach your desired taste.

Store in the refrigerator. It will keep in the fridge for up to 4 days

Share this recipe