Vegan Cashew Ricotta

This recipe comes from Best of Vegan. I love this cheese I put it on everything: on pizza, jacket potatoes, in pasta, with salad and as a dip.

Ingredients:
1 cup Cashews
1 tsp Miso Paste
1 tsp Garlic Powder
1 tbsp Cider Vinegar
1 tbsp Lemon Juice
Water (as much as needed to create required consistency)
Salt & pepper to taste

Method:

Put everything into the food processor (I use the liquidizer – to create a smooth cheese) and blend until super smooth.

I find tilting the blender, pops the air bubbles and helps to blitz the mixture without adding more water.

Enjoy!

Love Bet x

Published by Betony

- Speech and Language Therapy Student - Vegan - Wannabe blogger - Urban Decay Addict - Harry Potter Obsessed - Disney Fan - (very) amateur dressmaker -

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