On Storage - Cashew ricotta can be stored in the refrigerator up to 5 days or frozen in freezer proof lidded containers up to 4 months.It's lovely spooned over crostini or crackers. This vegan ricotta cheese transformed my own go-to vegetarian lasagna recipe to a vegan one when we transitioned to fully vegan. This will yield a dryer but still super creamy vegan ricotta can serve sprinkled with fresh basil, thyme, chives, some lemon zest + a drizzle of good evoo. I had been soaking cashews in the fridge for a just in case emergency and they came in handy. If planning to serve this on a cheese Board I suggest lining a sieve with cheese cloth, transfer the ricotta, tie the pouch and place to drain over a bowl in the refrigerator for a couple of hours or overnight. Vegan lasagna with cashew ricotta may be healthier than the traditional recipe, but you’d never know it. I wanted to make a vegan lasagna and realized I had no ricotta.To make Cashew Cream for savory uses, follow the same recipe and stretch it out a bit with more lemon juice or water until desired consistency and tanginess is achieved.To do this, simply add cashews to a bowl and add hot water to about 1/2 inch over the. Add all the remaining ingredients and blend until smooth. I don’t usually press it, but it’s up to you. This helps to soften the cashews so they blend more easily and have a chewy and softer mouthfeel, like traditional ricotta cheese. Chop the tofu and add it to a food processor or a high-speed blender.

I used it to make these little Pumpkin Cheesecakes over the holidays and they were a major hit with everyone. The first step in making plant-based ricotta cheese is to soak the raw cashews in hot water. For a Dessert Style Ricotta to be used in cannoli and other sweets, just omit the garlic, onion and sea salt sweeten to taste with maple syrup or powder sugar instead. 2 cups raw cashews, soaked in water for 2 hours and drained.

Vegan cashew ricotta lasagna