Vegan Cashew Ricotta cheese
- 2 cups raw unsalted cashews
- 1 teaspoon Himalayan salt
- 2 teaspoons nutritional yeast
- 2 teaspoons white vinegar
- 1 Tablespoon fresh lemon juice
- 1 cup fresh water
- Soak 2 cups of unsalted cashews in 2 cups of water (or until the nuts are fully covered). Cover in the refrigerator for 1-2 hours to soften. When the cashews are ready drain the water then add cashews to a blender with salt, nutritional yeast, white vinegar, lemon juice and 1 cup of fresh water. Blend until smooth.
- Using a cheese cloth and a large bowl, put the cheese cloth over the bowl and pour the cashew mixture on the cheese cloth. Close the sides of the cheese cloth and squeeze out the water. You can make it to your consistency and squeeze a little bit or squeeze a lot of water.
- Pour the ricotta cheese from the cheese cloth into an airtight jar and store in the refrigerator for up to 5 days.
Cauliflower Ricotta cheese
- 1 large head of cauliflower, chopped
- 2 tablespoons extra-virgin olive oil
- ¼ cup nutritional yeast
- ½ cup unsweetened almond milk
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 bunch of fresh flat-leaf parsley, chopped
- 2 pinches of sea salt
In the bowl of a blender, blend the cauliflower, olive oil, nutritional yeast, almond milk, garlic powder, onion powder, parsley, and sea salt. Don’t overblend. You want to eliminate big chunks of cauliflower, but you still want a coarse consistency.
Macadamia Nut Ricotta Cheese
- 1 1/2 cups raw macadamia nuts (soaked overnight & drained)
- 3/4 cup fresh water
- 1 Tbsp (half a lemon) lemon juice
- 1/2 tsp sea salt
- 2 capsules probiotic powder supplement
- In a high speed blender, blend just the nuts and the water.
- Blend until super creamy with no chunks.
- Transfer mixture from blender to a strainer lined with cheese cloth over a bowl. (see photos)
- Add the probiotics, salt salt and lemon. Fold the mixture a few times to combine.
- Place the bowl with strainer and nut mixture someplace in the house at room temperature away from kids and dust and open windows. The mixture will sort of ferment or culture during this time.
- You will want it to sit for at least 8 hours or overnight.
- Refrigerate mixture when it’s done fermenting. Use this cheese as you wish.
Almond Ricotta cheese
- 2 cups slivered almonds
- ½ cup unsweetened non-dairy yogurt
- 2 Tbsp nutritional yeast
- 1 clove garlic
- ¾ tsp sea salt
- juice of ½ lemon
- 1-2 Tbsp unsweetened non-dairy milk
- Boil the almonds for 10-15 minutes to soften then drain. Transfer the almonds to a food processor.
- Process the almonds until they reach a quinoa-like consistency. Set aside ½ cup of the processed almonds.
- Add the remaining ingredients to the food processor. Process until smooth and creamy, adding 1-2 Tbsp non-dairy milk as needed.
- Transfer the mixture to a bowl. Stir in the reserved almonds. Serve with crackers or toast or use the almond ricotta in your favorite recipe. Cover and store in the fridge for up to 5 days.
Tofu ricotta cheese
- 1 lb. firm tofu, drained
- 1 Tbsp. lemon juice
- 2 tsp. dried basil
- 3/4 tsp. salt
- 1 clove garlic, minced, or 1/4 tsp. garlic powder
Place the tofu in a large mixing bowl and mash until the entire block is in medium-sized chunks. Add the remaining ingredients.
Vegan milk ricotta
- 1 l unflavored soy milk
- 200 ml soy cream
- 1/2 teaspoon coarse salt
- 1 tablespoon (full) NIGARI
- 1 tablespoon margarine
Scald the milk just beneath the boiling point, then add salt, soy cream and margarine. Bring to a boil and, as soon as it starts boiling, add nigari (previously melt in a little hot water), stir with a wooden spoon once or twice, cover the pot with the lid, turn off the heat and let sit for 15-20 minutes. Put the ricotta in a basket cheese moulding case and drain. With these ingredients, I obtained 500 g of ricotta cheese.
- Soy milk:2 liters, unsweetned, not enriched with vitamines or calcium
- Apple cider vinegar:40 ml
- Whole salt:1 pinch
- Pour the milk into a pan and bring to a boil.
- Pour the vinegar, turn off the heat and stir slowly until curded soy flakes float on surface.
- Cover with a lid and wait 5 minutes.
- Pour the curds into a plastic cheese draining basket and rinse thoroughly to eliminate the taste of vinegar.
- Squeeze the curded soy flakes, add a pinch of salt and press all in to the draining basket.
- Let drain at least overnight in the refrigerator.
- The next day your soy ricotta is ready
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