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Cashew-Garlic Ricotta Cheese

By Chef Linda

One of the toughest things for people to give up when they are considering a plant-based diet is the cheese. Seems they'd rather cut off their right hand than give up something that gives them so much pleasure. Sadly, there is no pleasure for the cows who are forced to endure a tortured life in the dairy industry. There is no farmer on a footstool gently milking the family cow. Industrialized production of dairy means hormones, antibiotics, infection, disease, pain and constant pregnancy followed by cruel separation of mother and baby so we can drink and use the milk the mother cow produces for her offspring.

If knowing this makes cheese a little less appetizing for you, here's one of many delicious and cruelty-free ways to enjoy an alternative, Cashew-Garlic Ricotta Cheese. Try it with our Superseed Crackers for a healthy and delicious snack or appetizer.

Cashew-Garlic Ricotta Cheese

YIELDS
About 2 cups

INGREDIENTS

 1 ½ cup raw cashews, soaked in water for a couple of hours or overnight

 ½ cup water

 2 tablespoons fresh lemon juice or 1 1/2 tablespoons apple cider vinegar

 2 tablespoons nutritional yeast

 1 medium cloves garlic

 1 teaspoon onion powder

 ½ teaspoon salt

DIRECTIONS

1

Drain cashews and place all remaining ingredients into a blender or food processor, blend scraping down sides as needed until creamy. Taste for flavors adding any additional ingredients. Use anywhere you would use traditional ricotta or as a spread for crackers. Storing in the fridge will make the mixture firm up. Keeps for about a week in a sealed container in the fridge.

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CategoryGluten Free, Main Courses, Peanut Free, Soy Free, StartersTags#cheesealternatives, #dairyalternatives

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