I found a recipe that I really wanted to try, but it required ricotta and Parmesan cheese, so I decided to try this cashew cheese recipe from SheKnows Miso Vegan. Although I wouldn’t eat this cheese by itself, it worked perfectly in the recipe. I think it would also work well in vegan lasagna and similar recipes.
Lemon Garlic Cashew Cheese
Makes about 1-1/2 cups
1.5 cups raw cashew nuts
6 tablespoons water, plus more for soaking
1 tablespoon finely grated lemon zest
Juice from half a lemon (I used a generous squirt of lemon juice instead of the zest and fresh-squeezed)
2 tablespoons nutritional yeast
2 cloves garlic, minced (I used a little granulated garlic powder instead)
Sea salt and freshly ground black pepper to taste
Cover cashews with water and soak for at least 2 hours. Drain cashews and transfer to a food processor. Add the 6 tablespoons of water, lemon zest and juice, nutritional yeast, and garlic. Puree, scraping down sides of the bowl as necessary. Season with salt and pepper and blend again. Transfer cashew cheese to a bowl, cover, and let stand for 24 hours before refrigerating. Use cheese within 4 to 5 days.