How Do You Make Non-Dairy Cashew Ricotta “Cheese”?
Are you looking for a cheese substitute? Perhaps someone in the family is lactose intolerant. Maybe you started a vegan diet, and dairy products are now off limits. Well here’s a delicious plant-based non-dairy ricotta “cheese” made with cashews and tofu. Make some and try it in any casserole that calls for ricotta cheese. It can be used as a sandwich spread or in making appetizers. Use it in a stuffed pepper dish, lasagna, or other pasta dish. Cashews are a rich source of vitamins and minerals. Nut oils are often more digestible than animal fats. Tofu is a very versatile food, taking on the flavor of whatever it is cooked with. If you want to use this ricotta replacement in dessert recipes, add honey and cinnamon to tast and enjoy! Consider using it with crepes and a fruit topping. For a quick snack, spread this on graham crackers and top with sliced fruit. Blend cashews with enough water to cover the nuts. Start at low speed, and raise speed to get creamy texture. Chop garlic and add
