PLANT-BASED CHEESE BASICS
These are staples in my kitchen and I’ll frequently reference them in my other recipes. I personally don't like the taste of a lot of store-bought imitation "cheeses" so prefer to make my own where I can use higher quality ingredients and avoid preservatives or additives. I sprinkle this cashew parmesan on pasta, salads, roasted vegetables, or any dish where you would typically use parmesan cheese and I use this vegan ricotta as a substitute in dishes that call for traditional ricotta, such as lasagna, stuffed shells, or as a spread on toast.
CASHEW PARMESAN INGREDIENTS
1/2 cup cashews
1/4 cup slivered almonds
3 tablespoons nutritional yeast
1 1/2 tablespoons garlic powder
1/2 teaspoon sea salt
CASHEW PARMESAN INSTRUCTIONS
In a food processor or high-speed blender, combine the cashews and slivered almonds. Pulse until the nuts are finely chopped and have a crumbly texture.
Add the nutritional yeast, garlic powder and sea salt to the chopped nuts in the food processor and pulse until it reaches a consistency similar to traditional parmesan cheese. This usually takes a minute or two.
Taste and adjust the seasonings if necessary. You can add more garlic powder or salt to suit your taste.
Transfer the cashew parmesan to a sealed container and store it in the refrigerator.
MACADAMIA RICOTTA INGREDIENTS
1 cup raw macadamia nuts, soaked in hot water (30 min - 1 hour)
1 cup raw cashews, soaked in hot water (30 min - 1 hour)
3/4 cup water
3 tablespoons nutritional yeast
2 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
MACADAMIA RICOTTA INSTRUCTIONS
Drain and rinse the soaked macadamia nuts and cashews.
In a food processor or high-speed blender, combine all of the ingredients and blend until the mixture becomes smooth and creamy. Add additional water as needed.
Taste and adjust the seasoning, adding more salt or lemon juice if needed.
Transfer the vegan ricotta to a bowl and refrigerate for at least 30 minutes to allow flavors to meld.
