![]() If you do not have a tofu press you can place the tofu in between a clean kitchen towel and place a heavy object, like a cast iron skillet, on top. This plant-based cheese uses just seven ingredients and is ready in just 20. Drain your cashews and toss them in a food process with everything else. Drain and press the tofu to get rid of the excess liquid. Easy vegan cashew ricotta cheese recipe that is oh-so-creamy and delicious. Cook pasta: Bring a large pot of water to a boil and cook cannelloni shells, about eight minutes. On Storage - Cashew ricotta can be stored in the refrigerator up to 5 days or frozen in freezer proof lidded containers up to 4 months. Cover cashews in plenty of water and let soak for at least 2 hours. Make your vegan ricotta cheese and keep in the refrigerator until ready to use.It's lovely spooned over crostini or crackers. This will yield a dryer but still super creamy vegan ricotta can serve sprinkled with fresh basil, thyme, chives, some lemon zest + a drizzle of good evoo. If planning to serve this on a cheese Board I suggest lining a sieve with cheese cloth, transfer the ricotta, tie the pouch and place to drain over a bowl in the refrigerator for a couple of hours or overnight. ![]()
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