I spend a lot of time convincing people that you don’t miss anything living off a plant-based diet, which I still believe to be true! However you really can’t argue with charcuterie. Until now! This herbed vegan cashew ricotta is amazing on top of crackers and a great addition to pizza and salads!
As always this recipe has been tried and tested by non-vegans with positive results. However, I do find people are a little more easy going when you call it a herbed cashew ‘spread’. This makes them a little less sensitive when trying fake cheese. This ricotta can be served as a creamy spreadable cheese great for spreading on pizza or toast. Alternatively if it is strained overnight it becomes a firmer cheese perfect for charcuterie boards and chopping into salads.
Nutritional Yeast gives the cheese a nutty and ‘cheesey’ flavour, it can be found at any bulk or health food store.
Miso Paste is made from fermented soybeans, this makes the ricotta saltier and more flavourful. It can be found in many grocery stores (check the fridge and international aisles), Asian supermarkets and health food stores.
If you try this recipe, I’d love to know your thoughts in the comments, or take a picture and tag @PlentyfullVegan.
- 1 Cup Cashews (soaked for 1-2 hours)
- 2 Tbsp Nutritional Yeast
- ½ Lemon
- 1 tsp miso paste
- ½ tsp dried oregano
- ½ tsp dried basil
- Chopped walnuts
- Dried Cranberries
- Dried Basil, oregano
- Add all ingredients to a food processor and blend until smooth, scraping down the sides as needed.
- For a smoother spreading ricotta serve right away with toppings.
- For a more solid cheese, wrap in a kitchen towel and place in a bowl in the fridge overnight. Unwrap and press toppings in and serve with crackers, pizza, pasta or salad!