Hey there, fellow food adventurers!
Ever had that moment when someone learns you're vegan and the first thing they say is, "Oh, I could NEVER give up cheese!"? I used to feel awkward, too. I get it; cheese is like a delicious, melty hug. I was a cheese fiend myself, especially when I lived in Greece. Feta was basically a food group for me! But, once you see the impact dairy farming has on animals, it's hard to ignore.
It wasn't until I made that emotional connection between my cheese habit and the treatment of dairy cows that I made a change. I had to stop being part of that system. It wasn't easy at first, but after a month or so, those cheese cravings went poof! My taste buds did a happy little re-wire. Now, instead of feeling deprived, I'm all about exploring the exciting world of plant-based foods, and let me tell you, making cheese from cashews is a game changer.
Cashew cheese is magical! It's creamy, satisfying, and totally hits that umami spot. Plus, it's way better for you! Did you know dairy can actually cause inflammation and weaken your bones? Yep, those dairy ads are a bit misleading. (Check out the notes for some great resources on this!).
If you're new to vegan cheese making, cashew ricotta is the perfect place to start. All you need is a blender (no fancy one required!), some soaked cashews, plant milk (or water!), salt, and a bit of tang from lemon juice or a vegan probiotic capsule. Once you're comfortable with the basics, you can go wild with garlic, miso, fresh herbs, and sun-dried tomatoes!
I don't make vegan cheese every single day, but I do make this ricotta monthly. It's great for fillings, dolloping on pasta, mixing into salads, spreading on bread, and well, anything your taste buds desire. If you’re ready to experiment in the kitchen, try this recipe, and help cows out! They have such amazing connections with their babies, just like we do, and they don't deserve to suffer so we can have our cheese fix.
Let's get cooking, shall we?
Easy Vegan Ricotta Cheese - Two Ways
Yields: About 1 cup Prep time: 20 minutes Cook time: 0 minutes
Ingredients:
- 1 cup raw cashews
- 1/2 cup + 2 tablespoons unsweetened plant milk (almond or oat work great)
- 2 tablespoons lemon juice OR 2 tablespoons plant milk and 1 vegan probiotic capsule
- 1/4 to 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon nutritional yeast (optional, but delicious!)
Method:
Lemon Juice Version:
- Soak cashews in cold water overnight or in boiling water for 30 minutes. Drain and rinse.
- Pour plant milk and lemon juice into the bottom of your blender.
- Add half the cashews, blend, and then add the rest. Blend until smooth, or your desired texture.
- If the blender struggles, use a spatula to push the mixture toward the blades, but be careful not to damage them.
- Add salt and nutritional yeast, blend again.
- For a firmer cheese, transfer to a muslin cloth-lined sieve, tie it up, and refrigerate overnight.
Probiotic Version:
- Soak cashews in cold water overnight or in boiling water for 30 minutes. Drain and rinse.
- Pour 1/2 cup of plant milk into the blender.
- Add half of the cashews, blend, then the rest. Blend until smooth, or your desired texture.
- If the blender struggles, use a spatula to push the mixture toward the blades, but be careful not to damage them.
- Add salt and nutritional yeast, blend again.
- Transfer the cheese to a non-metal bowl, open the probiotic capsule, and stir the powder into the mixture well using a wooden or plastic spatula.
- Place the mixture in a muslin cloth-lined sieve and let it sit at room temperature for 1-3 days. Taste after 1 day. If the cheese is tangy enough, refrigerate to stop fermentation. If not, let it mature more until it has the taste you are after. Discard if it smells or tastes foul.
Notes:
- Dairy is Scary: Learn more about the dairy industry from the “Dairy is Scary” video by Erin Janus.
- Switch for Good: A podcast hosted by Olympic medalist Dotsie Bausch and Baywatch actress Alexandra Paul provides insights on dairy consumption.
- Is Milk Good for Bones?: Dr. Greger’s video from NutritionFacts.org explores the truth about milk’s impact on bone health.
- Negative Effects of Dairy: Dr. Greger's videos from NutritionFacts.org offer extensive information on the negative health effects of dairy.
Enjoy your creamy, delicious vegan ricotta and feel good about your choice!