Vegan Ricotta Cheese


Prep Time: 8 hours
Cook Time: 12 hours
Yields: 6


  • 1 cup raw almonds, soaked for 8 hours
  • 1 cup raw cashews, soaked for 8 hours
  • 1/2 cup coconut oil, melted
  • 3 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 6 tablespoons water
  • Italian seasonings, to taste


  1. Drain almonds and remove the skin. Drain cashews and place in a blender with the almonds and the rest of the ingredients. Process until smooth. Wrap the cheese mixture in glad wrap, letting all the air come out. Refrigerate for at least 12 hours. Serve and enjoy.

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