​Vegan and raw Ricotta Cheese

Most of the people I talk to tell me their biggest struggle if they go vegan would be to give up cheese. I have never been a cheese person but after becoming vegan I realized how many vegan cheese alternatives you can create yourself and how good they taste! It is not only the taste which is really similar to the dairy original product but also the calories so make sure not to overdose on this cashew ricotta!

Cashews are the easiest way to make vegan cheese, so I decided to try a ricotta, which you can use as a bread spread, in wraps or salads or even on pasta and pizza. It is not only the taste which is really similar to the dairy original product but also the calories so make sure not to overdose on this one!

You need (for about 700g):

  • 400g cashew nuts
  • 200g blanched almonds (or almond slices)
  • 4tbs lime juice
  • 2tbs nutritional yeast
  • salt and black pepper
  • herbs according to your own taste (I used dill)

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Put the cashews and almonds in a large bowl, cover with cold water and let soak overnight (about 8 hours). Rinse well with cold water the next morning.

Add the nuts, lime juice, 1tbs salt, nutritional yeast, herbs and about 100ml of water into your high-speed blender and blend until thick and creamy. If you do not have a high-speed blender you might need a little more water. Taste with more salt and ground black pepper.

And that is it! Your cheesy cashew-almond ricotta is ready to be eaten!

10g have the following nutritional values: 53,23kcal, 4,31g fat, 2,67g carbohydrates, 0,53g sugar, 1,8g protein, 0,57g fiber and 2% iron. 

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