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Vegan Cashew Ricotta Cheese

Vegan Cashew Ricotta

Author: Bianca Zapatka
This vegan cashew ricotta recipe is quick and easy to make with just 5 ingredients and can be used for everything! It is naturally gluten-free, soy-free, healthy and a delicious dairy-free ricotta alternative that adds extra nutrition and flavor to your favorite meals!
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Prep Time 10 mins
Cook Time 3 mins
Course Appetizer, Basics, Breakfast, Dip, Side Dish
Servings 2 cups
Calories 45 kcal

Ingredients

  • 1 ⅔ cup (250 g) cashew nuts
  • ⅓ cup (80 ml) water or more to desired consistency
  • 2-3 tbsp nutritional yeast flakes for cheesy flavor
  • 1 garlic clove or ½ tsp garlic powder
  • 2 tbsp lemon juice freshly squeezed
  • salt and pepper to taste
  • pinch of paprika powder optional

Instructions 

*Note: Please watch the recipe video for visual instruction!

  • Soak the cashew nuts for 4 hours (or up to overnight). Alternatively, boil them for only 10 minutes to speed this up.
  • Then rinse and drain the soaked cashews and place them in a highspeed blender or food processor. Add all remaining ingredients and pulse until you get a ricotta-like texture. (Stop the blender now and then to scrape off the sides as needed.) Taste and adjust salt and pepper or add more water to desired consistency as needed.
  • Enjoy!

Notes

  • To make Vegan Sour Cream, use 1 ⅔ cups of water and blend the mixture until smooth and creamy. Additionally, you can also add two tsp of white vinegar and one tsp of yellow mustard for more tangy flavor if you like.
  • You can also try my almond tofu ricotta recipe.
  • Storage: This cashew ricotta can be stored in an airtight container or sealed jar in the refrigerator for up to 5 days. It is also freezer friendly so you can freeze it in a freezer-safe container for up to 2-3 months.
  • Please read my blog post above for tips & helpful information, including serving suggestions.
  • This recipe was first published in 2018 and can be also found in my cookbook.
Nutritions
Serving: 1tbsp (15g) | Calories: 45kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 61mg | Calcium: 3mg | Iron: 1mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!