My family tends to get a little skitish around the holidays when they have to cook for me since my veganism tends to throw a wrench in most of the holiday staples. I’ve found the best way to 1. curb the trillions of questions about what i can and cant eat and why/how i possibly live without cheese. and 2. make sure i have more to eat there than bread. is to contribute to the cooking and incorporate some easy vegan solutions that both the meat eaters and myself will enjoy. Lasagna or stuffed shells are almost always part of Christmas eve dinner at my Mom’s place so this year I’ve been testing different options with nut cheeses. I know tofu is an easy ricotta substitute but I prefer to limit soy as much as possible so I decided to embark on making my own raw cashew ricotta cheese instead.
a few shots of my test run this weekend - Cashew ricotta cheese with basil that then became part of a gigantic veggie lasagna.
Never knew how insanely simple making cashew cheese was - high in protein, dairy free and so easy.
Soak raw cashews overnight in an inch or so of water, the next morning drain and throw in the food processor with a tbsp ACV, salt, pepper, some lemon juice, garlic, nutritional yeast (if you want) and then some fresh basil leaves. Pulse in the food processor and add a 1/3 water if you need to till it becomes ricotta consistency, it won’t take too much. You can use it right away or refrigerate so it solidifies up a bit more but it literally takes 5 minutes of prep time and you’re all set!