VEGAN RICOTTA CHEESE

makes: about 1 cup

prep: 10 min

cooking: 10 min

INGREDIENTS

  • 140 g / 1 cup raw cashews, soaked overnight
  • ¼ cup / 60 ml coconut cream (optional)*
  • 3-4 tbsp lemon juice
  • 3 tsp white miso paste
  • 2 tbsp nutritional yeast
  • 1 roasted (for milder flavour) or raw garlic clove
  • ¼ tsp salt
  • good pinch of white (or black) pepper
  • 2 pinches of dry oregano
  • a pinch of dry thyme
  • 3 tsp agar agar

METHOD

  1. Rinse the cashews and chop them roughly to help the blender process them. Divide them roughly into 3 portions.
  2. Place all the liquids – coconut cream, lemon juice and 2 tbsp of water – at the bottom of your blender. Follow by the first portion of chopped cashews. Process until fairly smooth. You will need to use a spatula initially to scrape down the mixture that stays on the walls of the blender. Once the first portion of the cashews is fairly smooth, slowly start adding the remaining cashews, blending well after each addition. If you want the cheese to have a ricotta-like texture, be careful not to over process it. If you want your cheese to be completely smooth, process until the mixture is silky smooth 
  3. Season with miso, nutritional yeast, salt and pepper, dry herbs, garlic and more lemon if you like your cheese on the tangy side.
  4. Put agar flakes and 60 ml / ¼ cup of water into a very small pot and set on the lowest heat. Let the mixture come to the boil and then let it simmer for another 10 min to activate. Make sure you stir it the whole time.
  5. Pour activated agar mixture into the blender and blend well. Pour the cheese into a small dish to cool down and set. It tastes better the next day once the flavours have had a chance to mingle but it will be ready to eat after 15-20 min. Store in the fridge for 3-4 days.