Vegan Soy-Free Ricotta Cheese

Thanks to Heather Crosby for this recipe. Delicious.

Ingredients:

1 1/3 cups cashew nuts
2 cups water
4 Tbsp Tahini
6 Tbsp Agar Agar flakes
6 Tbsp nutritional yeast
juice of 1/2 lemon
salt to taste

Category:

Howto & Style

Tags:

• Ricotta
• Cheese
• Vegan
• Soy-Free
• Cashews
• Agar
• Nutritional
• Yeast
• Healthy
• Cooking
• Lasagna

[xmoliverx]

I made this for the first time tonight and it seems to have worked out really well. (Dinner's not quite done yet. ;) ) I do have a question, though: I noticed that the amount of agar agar flakes you used is visually a lot more than 6 tbps. I reduced the amount of water per your suggestion but it was still very runny until I added the whole packet of agar agar. Next time I make it, I think I will forgo all the water and see how it goes.

[jwipe]

@xmoliverx hmm not sure about that - the packet size said 6 TBSP - it looked like about that to me. How much did your packet size say it was? I will say that after cooking it actually got much dryer, so I think a bit on the runny side is probably better.

[myknittingblog]

You're totally adorable.

[jwipe]

@myknittingblog haha thank you

[cool555breeze]

The drained soaked nuts have all the water needed..

[xmoliverx]

@jwipe I used the 1 oz package from Eden foods. Whatever I did - it worked! The meal was delicious - we made the Baked Pumpkin Ziti from the Veganomicon.

[ronandetta]

wow, I love your cooking video's and I always make mine the long way,, More time too make it.. I mix all of my stuff together and then I put in the oven and bake it for a little while.. but this looks great .. alot less time too make it and it does look good.. ETTA

[chubbaluvva]

OMG....Already better with the recipe having cashews! I am gonna have to try this.