This is one of my top 2 favorite dairy free cheese recipes. So simple and delicious from The Simple Veganista. Goes well with lasagnas, crackers, sandwiches, wraps and more. One of our favorite ways to use it is with beets, mustard and arugula. Beets can be sliced thin in a food processor at your desired thickness, steamed in an Instant Pot for about 8 minutes or until tender, cooled and layered onto a wrap or sandwich like deli meat. A wrap with layers of cashew ricotta, mustard (we like it with German mustard), cooked beets and arugula makes for a delicious, healthy on the go lunch. The recipe suggests adding as much salt as you want, however, the lower the salt the better for our health. Excess sodium consumption is a leading cause of mortality.
Recipe: https://tinyurl.com/4wuxvt59
Sodium reference: https://tinyurl.com/32vb55rn
Instant Pot: https://amzn.to/3GesHVG
For more: www.feelplantiful.com
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