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Piping vegan cheese

Vegan Spinach Ricotta

  • Author: erinwyso
  • Total Time: 36 minute
  • Yield: 2 cups


A great filling for ravioli! Transfer the mixture to a pastry bag for piping into your ravioli.


for the cultured cashew cheese

  • 2 cups raw cashews, soaked in water overnight and drained
  • 12 probiotic capsules (50100 billion CFUs)
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • a few pinches of salt
  • 10 oz. spinach (you can also use frozen spinach that has been completely thawed, but squeeze until bone-dry)
  • 1/3 cup vegan parm, very finely chopped or grated


to make the cultured cheese

  1. Place the soaked and drained cashews into a Vitamix. Add just enough water so it covers the cashews (about one cup).
  2. Puree until smooth, adding a bit more water to loosen, if needed.
  3. Transfer the puree to a glass container. Stir in the probiotic powder.
  4. Cover with one layer of cheesecloth and secure with plastic wrap or a rubber band. Place in a dark, warm area to culture for 24-48 hours.
  5. Once the desired tanginess is achieved, stir in the garlic and onion powders. Add in the salt.
  6. Refrigerate until ready to use or use immediately.

to finish the mixture

  1. If using fresh spinach, place into a pot of salty boiling water and blanch for 30 seconds. Transfer the spinach to a bowl of icy water to cool, squeeze until super dry, then chop very fine.
  2. Transfer the cashew mixture to a bowl and add the spinach and vegan parm. Stir to combine, then transfer to a piping bag with a wide tip or use a teaspoon-size amount for each ravioli.


Any leftover cheese can be slathered over crusty bread or bagels.

  • Prep Time: 24-48 hours, to culture