Vegan Ricotta Cheese Recipe | Almond Cashew | Dreamy Leaf

Making plant cheese at home is so satisfying and rewarding, and easier than think! This ricotta is a new favorite of mine. It has a wonderfully creamy texture and holds its own, and it works great in fruit platters, as a sandwich or bagel spread, or even as a vegan pizza cheese! Ingredients: ========== 1 cup raw cashews (soaked in water for at least 4 hours, drained) 1 cup raw slivered almonds (soaked in water for at least 4 hours, drained) 1 teaspoon apple cider vinegar 1 teaspoon sea salt 1/4 cup coconut oil 1 cup water 1/4 cup agar agar powder Directions: ========= Place all the ingredients except the water and agar agar powder in a high speed blender and set up the blender to be ready. Put 1 cup of water in a saucepan over medium heat, and add the agar agar powder. Dissolve the agar agar in water and stir until it starts thickening. Immediately transfer the agar agar solution to the blender and blend with the rest of the ingredients until smooth. Transfer to a cheese mold (or a bowl if you don't have a mold). You can put it in refrigerator immediately and use your cheese once it cools down. But for best results, let the cheese rest in room temperature for 24 hours before refrigerating.