Vegan ricotta cheese

This vegan ricotta cheese is simple to make yet creamy, indulgent and really delicious. It makes a fantastic soft cheese replacement. It’s also gluten-free.

140 g / 1 cup raw cashews, soaked overnight
¼ cup / 60 ml coconut cream
3-4 tbsp lemon juice
3 tsp white miso
1 roasted (for milder flavour) or raw garlic clove
¼ tsp salt
good pinch of white (or black) pepper
2 pinches of dry oregano
a pinch of dry thyme
3 tsp agar flakes (optional)

View the full recipe at Lazy Cat Kitchen →