How to make @TheVeganSara’s Vegan Ricotta Cheese 🧡 Ingredients: 🌿1 cup raw (not roasted or salted) cashews (soaked in water till softened) 🌿4 cups soy milk, divided into 1 & 3 cups (use a unsweetened & high protein soy milk) 🌿1 tsp kosher salt 🌿3 tablespoons white wine vinegar Method: Using a blender, blend cashews till smooth using 1 cup soy milk to make cashew cream In a med sauce pan combine remaining 3 cups soy milk, cashew cream, & salt. Heat over med & bring to a simmer. Immediately TURN OFF HEAT. When heating, stir often to prevent milk from sticking to sides & bottom of pot. Next, add vinegar. Stir well until combined. Milk will start to curdle. Place lid on pot & let sit 10 min Meanwhile, line a large strainer with a moistened cheesecloth (folded into 2 layers). With a large bowl underneath. Ladle curds into strainer, it will strain liquid (whey) from the curds. Occasionally use spatula to move ricotta around to help strain. Strain at least 30 min, more for a firmer cheese. Empty whey from bowl every so often. Use ricotta right away & store in a glass container. I placed my ricotta in a cheese mold to strain more & to increase firmness (my preference). IMO: ricotta tastes even better if left drained overnight. Makes approx 2 cups. Remember this ricotta is a BASE . A great non dairy addition for all your savory & sweet recipes, season to preference. I added 2 T nutritional yeast, 1/4 tsp sea salt, & a squeeze of lemon to taste. [Recipe & Videography by @thevegansara] #BestOfVeganBasics #BestOfVegan #VeganRecipes #Plantbased #Vegan #VeganBasics