Begin by soaking the raw cashews in water for at least 2 hours or overnight.
Once the cashews have soaked, drain them and rinse under cold water.
In your high-speed blender or food processor, combine the soaked cashews, white vinegar or lemon juice, nutritional yeast, and a pinch of kosher salt. Begin blending on low speed, gradually increasing to high.
As you blend, slowly add the unsweetened plant milk, adjusting the amount until you reach your desired consistency.
Once blended, taste your ricotta and adjust the seasoning as needed. Blend again if you make any adjustments.
Transfer your Homemade Vegan Ricotta to a storage container and seal tightly.
