This homemade vegan Ricotta Cheese is made with just 5 simple ingredients and in under 5 minutes for a delicious plant-based cheese alternative.
Drain and rinse the cashews.
Place them in a food processor along with the remaining ingredients and pulse until the cashews are broken down and resemble ricotta cheese. Add a little water, one tablespoon at a time, if needed.
Use immediately or transfer to an airtight container. Store in the refrigerator for up to 5 days.