“But I could never live without cheese” might be your famous last words once you try this organic vegan cheese recipe made from cashews. It makes an excellent substitute for ricotta – Enjoy with vegetables, crackers, in lasagna, baked ziti, or anywhere else you would use a creamy cheese. We promise, you’re going to love it.
Dairy-Free Cashew Cheese
- 1 ½ cups cashews, soaked for 2 hours, drained, and rinsed
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons nutritional yeast
- 1 tablespoons white miso
- ½ teaspoon sea salt, more to taste
Blend all ingredients in a food processor or blender until completely smooth.
Alternatively, for a low fat-version of this recipe, substitute the cashews with mashed cannellini beans. Check out our other favorite dairy substitutes.