Vegan & Soy-Free Ricotta Cheese
 
 
This recipe makes quite a bit---great for a big pan of lasagna. Feel free to half it for a small portion, otherwise, it makes almost 4 cups.
Author:
Ingredients
  • 1 C blanched almonds
  • 1 C cashews
  • 1 C cold water
  • ⅛ C olive oil
  • 3-4 Tbs lemon juice
  • ⅓ C nutritional yeast
  • 1 C fresh basil
  • 1 Tbs fresh rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • ⅓ C vegan mozzarella cheese shreds
Directions
  1. I threw the cashews in a bowl of water while I blanched the almonds. Soaking the nuts are not necessary, unless you have the time and want a really smooth ricotta. Add them to the food processor.
  2. Add the water, oil, and lemon juice. Puree until smooth. This may take a few minutes to get it real smooth, especially if you opt not to soak the nuts overnight, which I did not. It just depends on your preference. I happen to like the nutty texture.
  3. Next, add the basil, rosemary, nutritional yeast, garlic powder, salt, pepper. Blend until well combined. Transfer to a bowl and stir in the cheese.
  4. I had some jumbo shells as well as tofu-ricotta in the freezer, so for the guys, I made them regular stuffed shells. Since I don't have celiac disease and not concerned with cross-contamination, I combined both in the pan.
  5. Layer on some sauce and Daiya cheese and you're good to go. Bake covered for 25 minutes at 375. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/02/27/vegan-soy-free-ricotta-cheese/