Speaking of family dinner, yesterday was the first Sunday of the month, so we did our family dinner as part of our Come Follow Me monthly family home evenings.
Yes, I kind of dropped the ball on the whole Cinco De Mayo thing, but everyone likes lasagna and it's easy to make, so I went with that! Well as you know, there is our dear Maddy who is vegan. I decided I'd try my hand at making a vegan lasagna that got her approval.
Well, first step was to make my own vegan cashew ricotta "cheese" to use in the lasagna. It was so easy to make vegan cashew ricotta cheese you guys!
So, this week, I am going to tell you how to make this vegan cashew ricotta cheese which Maddy told me tastes just like the real thing. Then you'll have to come back next week to get my vegan lasagna recipe!
In order to make this Vegan Cashew Ricotta Cheese you'll need the following kitchen supplies:
Food Processor: I like this one made by Hamilton Beach
I also have this fun little immersion blender with a food processor attachment. I love it for onion chopping! It is so fast and easy!
That is basically it!
You will need:
- One 12 oz bag raw cashews
- 3/4 cup vegetable broth
- salt, pepper, and parsley to taste
- Soak cashews overnight, or at least for three hours.
- Place all ingredients in food processor
- Blend for one minute
If the cheese is too stiff or crumbly, add more broth, one tablespoon at a time. Mix between each tablespoon until desired consistency is reached.
Stay tuned for next week, when I tell you how I made the vegan lasagna!