Making kind choices in your everyday life.

Recipe of the Week – Ricotta “cheese”

Posted by on May 11, 2013 in Recipes - "Cheese" (but not quite) | 0 comments


Photo fromĀ  “Be Their Voice (Stop Animal Cruelty)”

This absolutely gorgeous photo has nothing to do with non dairy cheese BUT it captures how I feel about my favourite season of autumn being here and my happiness at finding a decent and tasty dairy free substitute for ricotta cheese.

Plus, I managed to drop our camera into the wild south coast surf on the weekend, complete with memory card containingĀ  my Ricotta and Spinach Cannelloni dish photo which I was originally going to include….so, you will just have to use your imagination on this occasion !

If you are looking to cut out or cut down on dairy, this recipe is a great one to start with. It is easy and fairly economical to make and it can be used in the place of ricotta cheese for any savoury dish. Should you see yourself venturing into the making of non dairy cheese on a regular basis you will need to stock up on savoury yeast flakes and raw cashews both of which are readily available at any health food store.

This recipe is courtesy of The Simple Veganista with just a few adjustments :


1.5 cups of raw cashews

1/3 cup of water

1 Tbsp of apple cider vinegar or the juice of 1 large lemon

2 cloves of garlic

1/2 Tsp of onion powder

1 heaped Tbsp of Savoury Yeast flakes

Sea salt and cracked pepper to taste


Soak cashews for at least 2 hours in a bowl of water. Ensure that the nuts are covered by about an inch of water.

Drain cashews and place all remaining ingredients into a blender or food processor until creamy.

Store in fridge. Makes about 2 cups.

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