3 years ago5,000+ Views
4-5 medium zucchini squash
5 cups of pasta sauce
1 lb frozen chopped spinach, thawed
1 cup vegan mozzarella style shredded cheese (optional, or to taste)
2 tbs oregano, divided
1 recipe vegan ricotta (below)
Vegan Ricotta Recipe (“cashew cream”)
2 cups raw cashews, soaked in water for 2 hours and drained1/2 cup water
1 tbs apple cider vinegar
1 tbs nutritional yeast
1-2 cloves of garlic
dash of onion powder
1 tsp sea salt
few grinds of black pepper
Check out the video instructions here!
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That ricotta looks heavenly, and I love video tutorials :) Good find @asparagus!
3 years ago·Reply
I haven't had vegan ricotta yet but I'm excited to try it! I've had cashew-based cheeses before and they've been pretty good :)
3 years ago·Reply
Tofutti makes a really great soy-based ricotta too! You could probably find it at your local natural food store.
3 years ago·Reply
@danidee Tofutti needs to pay you for how many of their products you've inspired me to buy ;)
3 years ago·Reply