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–+ servings
Vegan Cashew Ricotta Cheese

Creamy Vegan Cashew Ricotta Cheese You’ll Love on Everything

Discover a creamy, plant-based Vegan Cashew Ricotta Cheese that satisfies cravings for both vegans and dairy-lovers.
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Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ricotta
  • 1 cup Raw Cashews soaked
  • 1/4 cup Filtered Water adjust for consistency
  • 2 tablespoons Lemon Juice freshly squeezed
  • 1 clove Garlic optional
  • 1/2 teaspoon Sea Salt adjust to taste
For Sweet Variations
  • to taste Sweetener of Choice e.g. maple syrup or powdered sugar
  • 1 teaspoon Vanilla Extract for dessert-style ricotta

Equipment

  • High-powered blender

Method
 

Step-by-Step Instructions
  1. Soak the cashews in hot water for 20 minutes, then drain and rinse.
  2. Blend the soaked cashews, filtered water, lemon juice, garlic (if using), and sea salt until smooth.
  3. Adjust the consistency by adding more water if needed and blend again.
  4. Chill the ricotta in the refrigerator for 1-2 hours for better texture and flavor.
  5. Stir gently before serving and enjoy on bruschetta, in lasagna, or on crackers.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 8gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gSodium: 160mgPotassium: 150mgFiber: 2gSugar: 1gVitamin C: 3mgCalcium: 1mgIron: 5mg

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.

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