To make lemon ricotta, add2 tbsp lemon juice and 2tsp lemon zest in step 1
Ricotta
By Claudia Lucero from One-Hour Dairy-Free Cheese Makes 1 ricotta | Prep 60 mins
INGREDIENTS
• 150g (5¼oz) cashews (soaked for 8 to 12 hours or boiled for 20 minutes and drained)
• ½ tsp ine sea salt, plus more to taste
• ½ tsp lactic acid or 1 tbsp fresh lemon juice
• 250ml (8l oz) water
METHOD
1 Combine the cashews, salt, lactic acid, and half of the water in the blender.
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This free issue of Simply Vegan is packed with recipes, tips and advice to make going vegan easy. Cook one of our 30-minute meals including pizza, Mac ’n’ Cheese or an epic veggie cheese burger, or have a go at making cupcakes, rocky road and chocolate-dipped doughnuts. If you’re vegan but your family aren't, we explore how you can meet them halfway and find food that pleases everyone. We also review which restaurants do the best vegan junk food, find out why seaweed is so good for us and look at alternatives to leather. Plus we catch up with V-Bites founder and welfare campaigner Heather Mills, find out how to detox our beauty routines and discover where to shop on the high-street for cruelty-free fashion. Download your free issue today!