Cashew Ricotta Cheese
How to Make Cashew Ricotta Cheese
- Place the hot water and cashews in a good blender and blend until the nuts are smooth. Be patient, this mixture has to be smooth, not grainy.
- Once the creamy mixture is achieved add the rest of the ingredients. Blend again well.
- Using a small sieve, pour the mixture into a small heavy bottomed saucepan and stir constantly over medium-high heat. When this has thickened turn the heat down to medium and cook for another minute stirring constantly.
- Pour into a container and let set up in the fridge for a few hours. Use in your favourite recipes that call for ricotta cheese.