Homemade Vegan Cashew Ricotta

Print Recipe
No ratings yet

Homemade Vegan Cashew Ricotta

Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy-based ricotta. 
My Notes:
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Meal Type: Appetizer, Snacks
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Oil-Free, Soy-Free, Vegan Cheese
Tool: Food Processor
Ingredient: Cashews
Servings: 8
Calories: 143kcal
Ingredients
  • 1 1/2 cup(s) raw cashews
  • 1 teaspoon(s) lemon zest
  • 3 tablespoon(s) lemon juice
  • 1 tablespoon(s) nutritional yeast
  • 1 teaspoon(s) white miso paste
  • 1 clove(s) garlic
  • 1/4 cup(s) plant-based milk (such as soy or almond)
  • 1/4 cup(s) water (use as needed to desired consistency)
Instructions
  • Cover cashews in plenty of water and let soak for at least 2 hours. OR if you want to make this right away, boil the cashews for 10 minutes until tender.
  • Drain your cashews and toss them in a food processor with everything else. Blend it all up, stopping to scrape down the sides every now and then until you reach your preferred ricotta texture.
Notes
Soy-Free: To keep this recipe soy-free, swap out the miso for chickpea miso! Also, use an almond milk or oat milk instead of a soy milk.
Nutrition
Calories: 143kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2.7mg | Calcium: 18mg | Iron: 1.7mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan