Vegan Cashew Ricotta
The best ever vegan cashew ricotta made with simple ingredients. Use my easy short-cut to get a perfectly textured dairy-free ricotta in minutes that you can use in a variety of vegan recipes that call for ricotta cheese.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 8
Calories: 139kcal
- 1 ½ cups raw whole cashews
- ½ cup water
- 1 tablespoon nutritional yeast
- 1 tablespoon apple cider vinegar or lemon juice
- 1 clove garlic
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp pepper
Bring a pot of water to boil. Add cashews. Boil for 5 minutes. Drain.
In a food processor combine all ingredients for the ricotta (drained cashews, water, apple cider vinegar, nutritional yeast, garlic, onion powder, salt, and pepper). Pulse until smooth.
Tips for Making Cashew Ricotta
- Use raw cashews. You won't get any of the roasted flavors and they're healthier since they're not roasted or processed in oil.
- Don't over soak the cashews. While this recipe has you boil the cashews in hot water for 5 minutes, if you choose to soak the cashews do so for 2-3 hours. Oversoaking the cashews can result in a bitter flavor.
- You can substitute lemon juice for apple cider.
- Don't over-process the ingredients. You want to retain some of the texture.
- Nutritional yeast is what gives this vegan ricotta its "cheesy" flavor.
- Keep in the refrigerator in an airtight container for up to 7 days or freeze for up to 3 months.
Calories: 139kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 77mg | Potassium: 183mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg