Basic Cashew Ricotta , my vegan substitute for ricotta cheese. With only three ingredients, we are making use of the magical properties of raw cashews here, and the simple truth that they can be soaked in water, then blended up to become all dairy-like …but not actually be dairy.
Use this cashew ricotta directly as a substitute for ricotta or cream cheese, thin it out with almond milk as a sub for cream, or add it to sauces as a gluten-free thickener. Make up a batch and store in the fridge for up to a week, using it whenever you need as you go. And I hope you will find like I am that the possibilities are endless.