Homemade Vegan Cashew Ricotta

Name: Homemade Vegan Cashew Ricotta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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))

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5 from 1 vote

Homemade Vegan Cashew Ricotta

Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy-based ricotta.

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Prep Time10

Cook Time10

Total Time20

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

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)

US Customary - Metric

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

Did You Make This Recipe?Tag @easyveganmealplan on Instagram and Hashtag #easyveganmealplan