Vegan Ricotta Cheese

• Vegan
• Gluten free

• Produce

  • 1/2 tbsp Basil, dried
  • 1/3 cup Chives, Fresh
  • 2 Garlic cloves

• Refrigerated

  • 1/4 cup Non-dairy milk, plain

• Condiments

  • 3 tbsp Lemon juice
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 cups Cashews, raw

Found on veganinsanity.com

Description

Ingredients

• 2 cups raw cashews, soaked for at least 2 hours, then drained
• 2 garlic cloves
• 3 tbsp lemon juice
• ¼ cup plain non-dairy milk (I used soy)
• 1 tbsp maple syrup
• 1½ tbsp extra virgin olive oil
• ½ tbsp dried basil
• ⅓ cup fresh chives
• 1 tsp freshly ground black pepper
• ½ tsp salt

Directions

• Add soaked cashews, garlic, emon juice, non-dairy milk, maple syrup, oil, basil, and chives to your food processor.
• Process until smooth, scraping down the sides as necessary. If your ricotta is too dry, add a bit more non-dairy milk. It took me about 5 minutes to process my cheese until it was smooth enough for me.
• Season with salt & pepper, to taste.