Homemade Vegan Cashew Ricotta
Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy-based ricotta.
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)
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
Find it online:
https://www.easyveganmealplan.com/recipe/wprm-homemade-vegan-cashew-ricotta/