A lovely dairy-free condiment that comes surprisingly close to dairy-based ricotta. Raw cashews have a semi-bland, semi-savory flavor that effectively mimics the qualities of ricotta. A little salt and acid create a delicious blend that goes perfectly with many dishes.
1cupraw cashews,soaked in room temp water for at least 2 hours*, and drained
1tablespoonapple cider vinegar
Add all ingredients to the jar of a high-speed blender (such as a Vitamix, Blendtec or Nutribullet). Blend until the mixture starts to smooth out (for a rough, ricotta-like, somewhat pasty texture).
Transfer to a bowl, cover, and refrigerate until well-chilled.
*If you have a high-end high-speed blender, such as a Vitamix, you don't really need to pre-soak the cashews, as the blender will be powerful enough to pulverize everything. But if you're not sure of the power of your blender, go ahead and soak them. I think soaked cashews create a creamier mixture than unsoaked, but preference is part of the equation, too.
Vegan Ricotta was originally published on https://soupaddict.com/vegan-ricotta/