Vegan Cashew Ricotta Cheese
Vegan Cashew Ricotta Cheese, a plant-based take on traditional ricotta cheese using softened cashews, nutritional yeast, lemon juice, and seasonings. Perfect for vegan lasagna and stuffed shells!
Equipment
- 1 food processor or high-powered blender
Ingredients
- 1 ½ cups raw cashews unsalted
- 2 cups hot water
- ¼ cup plant-based milk unsweetened
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch salt to taste
Instructions
- Soak cashews: To soften the cashews, first you much soak them in water so they blend easily and are soft when eaten. To do this, simply add cashews to a bowl and add hot water to about 1/2 inch over the cashews (about 2 cups of water). Then let them soak for 15-20 minutes, or until the cashews are soft when chewed. When done soaking, drain the cashews.1 ½ cups raw cashews, 2 cups hot water
- Blend ingredients: Add soaked and drained cashews to a food processor with plant-based milk, lemon juice, nutritional yeast, garlic powder, onion powder, and a pinch of salt. Pulse to chop the ingredients until they are well blended, using a spatula to scrape down the sides of the food processor to make sure the ingredients are all blended until smooth. Taste the blended cashew ricotta and add more seasonings, as desired.1 ½ cups raw cashews, ¼ cup plant-based milk, 1 tablespoon lemon juice, 1 tablespoon nutritional yeast, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 pinch salt
- Chill in the refrigerator (optional): This chilling step is optional, but will help to set the cheese and make it more sturdy when cooking. To do this, store the cashew ricotta in an airtight container in the refrigerator for a minimum of two hours before cooking or serving to let it thicken and make it more like traditional ricotta cheese.
- Serve cashew cheese: Serve ricotta in lasagnas, stuffed shells, or even as a spread on toast.
Notes
- Prep ahead: Make a big batch of cashew ricotta up to 4 days before serving or cooking.
- Leftovers and storage: Store in an airtight container in the refrigerator for up to 4 days before using. Freeze cashew ricotta in an airtight container or freezer-friendly bag for up to one month. To thaw, remove it to the refrigerator 24 hours before serving or using.
- Nutrition notes: This recipe uses only plant-based ingredients, which makes it suitable for vegan diets. This recipe is gluten free. Nutrition information is an estimate using only a pinch (about 1/8 teaspoon) of salt.
Nutrition
Serving: 1servingCalories: 143kcalCarbohydrates: 9gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 15mgPotassium: 190mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 1mgCalcium: 22mgIron: 2mg
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