Patty's Rawcotta Italian Cheese
This recipe utilizes cashews to recreate delicious Ricotta cheese taste and texture.
- 8 cups soaked and rinsed cashews
- 1 cup rejuvelac
- 1/2 cup apple cider vinegar
- 1 tsp dill
- 1/3 cup nutritional yeast
- 2 tsp Himalayan Sea Salt
- pinch black pepper
- 1 tsp basil
Blend until extremely smooth
Place in a nut and seed milk bag and hang at room temperature for about 18 hours to ferment (using a bowl underneath to catch drips).