Vegan Ricotta Cheese | How to Make Incredible Cashew Cheese from Scratch

This cashew "ricotta" is one of my beloved, staple recipes. I developed it while working as the chef at a wonderful restaurant, that embraced and showcased a plant-forward, farm-to-table, omnivorous menu.
This recipe is simple, only requiring about 35 minutes of "active work", though the steps are spread out over 3 days. The texture of this spread is unlike any other vegan cheese recipe I have had. It is an elevated, light and fluffy spread that will dazzle anyone who tries it. It happens to be vegan/dairy free but above all, it is delicious and oh-so versatile!
I'll be sharing more ways to utilize it in the coming weeks, so stay tuned!
Free recipe card:
drive.google.com/file/d/1ZuV9...
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Still photos by: / mayanaidu
#cashewricotta #veganricotta #vegancheese #cookingvideo

[@DustPheasant]

More more more 🎉

[@kayholden7717]

YASSSSSS

[@luanads]

You have to do that delicious sauce! ❤❤❤

[@sophiechristinel]

The hot sauce??

[@luanads]

@@sophiechristinel Yas!

[@luanads]

I will definitely try that! Looks so good!

[@carrieh22]

Weird question, but can you rinse out the cheesecloth and reuse it or should it be discarded and then a new one with each batch? Love your channel! Thanks and I just really feel your channel is going to explode soon!

[@sophiechristinel]

Hi :) I reuse mine! You can wash it by hand or I've even put it through the dishwasher before!
Thank you so much, that's really sweet & I hope you're right hehe!

[@carrieh22]

Thank for the tips!