Vegan Ricotta Cheese !

Marvelous inside ravioli, caneloni or on top of a smashed potato pizza!

You will need about...:

1/3c cashews (soaked for 3-6 hrs preferably)
enough water to cover.
a sprig or 2 of parsely (saves you chopping it up!)
Blend to make a cashew cream - doesn't have to be 100% blended, it will add texture.

To a pan add about 1/2c water, and while still cold add in while whisking:

1/2t agar agar flakes and
1/2 tsp glucomannan or konjac powder
4 shakes of onion flakes and or garlic powder - to taste
1 tb sundried tomato oil/oil of choice - optional

Whisk to avoid lumps. Bring to boil and then simmer for about 10 minutes. this activates the agar agar so it will "Set". The fibre helps thicken it without obscene amounts of cashews - it overall makes it healthier and you could argue "takes away" calories.

Add cashew "Cream" to pan, as well as:
1TB Nutritional yeast for a cheesy flavour
A good pinch of pink himilayan sea salt
1 TB Saurkraut (mine is wine flavour) for a cheese tangy fermented taste!
1/2 tsp mixed herbs
1 tsp dried chives

Mix well and pour into mold. Refridgerate over night or for a few hours (not tested)

It will set, but will maintain a ricotta like fluffiness.

Enjoy!

Here is it on a smashed potato pizza with home grown purple broccoli!