An incredibly easy vegan recipe using cashews and nutritional yeast to mimic true Italian ricotta cheese. Serve on bruschetta.
I followed the recipe as written and the 'ricotta' came out perfectly! I had tried a different variation of nut based ricotta a while back that used tofu and it was a bit of a disaster. I've been hesitant to try again because I hate to waste cashews, but I'm glad I gave this a try. I made bruschetta as suggested and then used the leftover for ricotta, avocado and tomato toast for breakfast!
Read More I followed the recipe as written and the 'ricotta' came out perfectly! I had tried a different variation of nut based ricotta a while back that used tofu and it was a bit of a disaster. I've been hesitant to try again because I hate to waste cashews, but I'm glad I gave this a try. I made bruschetta as suggested and then used the leftover for ricotta, avocado and tomato toast for breakfast!
