The key to this recipe is soaking the raw cashews overnight. So to get a head start, take one cup of raw cashews and put them in a small container with about 2 cups of water now. Go ahead, I'll be patient and you can thank me when you're eating this vegan ricotta by the spoonful tomorrow. The best news is that once your cashews are soaked (at least 8 hours) the whole thing comes together in about 10 minutes in a cuisinart or other food processor/blender.
You can purchase all of the ingredients at your local co-op (which you can find on Local Harvest) and it will keep for about a week in the fridge. I bet you could even freeze it (if you don't eat the whole recipe in 2 days...).
1. Place the cashews, hemp seeds, nutritional yeast, garlic cloves, and salt in a food processor or blender. Process until the mixture is the texture of curds of ricotta cheese.
2. Add 1/3 of a cup of almond milk and process briefly, until just incorporated. Add 1 tablespoon of milk at a time, processing between each addition, to reach your desired consistency.
*Note: You can find nutritional yeast at your local co-op or whole foods. Learn more about nooch.