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Cashew Ricotta

This creamy Cashew Ricotta is the perfect vegan substitute for dairy-based ricotta cheese. Use this dairy-free ricotta anywhere you would use traditional ricotta, such as in pasta dishes like this easy vegan pasta, vegan baked ziti or vegan lasagna. It's also great for using on vegan ricotta toast, on pizza, as a spread for crackers and more! Only 4 ingredients and just minutes are needed to make this plant-based cheese!
Course Ingredient, Snack
Cuisine Gluten-Free, Vegan
Keyword cashews, dairy-free, gluten free, vegan, vegan cheese
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 182kcal

Ingredients

  • 2 cups raw cashews (see instructions for soaking methods)
  • 10-12 tbsp filtered water
  • 1 tbsp nutritional yeast
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp sea salt or kosher salt

Instructions

  • Cover cashews with boiling water and set aside for 15 minutes. You can also pre-soak the cashews in cold water for 6-8 hours, if desired.
  • Drain and rinse cashews. If you are using the hot water method to soak your cashews, it's important to ensure they are rinsed under cold water so they are not hot when you add them to the blender/food processor as it will change the consistency of the ricotta.
  • Add soaked and drained cashews to a high-powered blender or food processor followed by 10 tablespoons water, nutritional yeast, lemon juice and salt.
  • Blend on high until cashews have been fully blended and no visible chunks remain, stopping to scrape down the sides as needed. Add 1-2 tablespoons more water if needed and continue to blend. The final product should be creamy with the consistency resembling traditional ricotta. Be careful not to overblend or the consistency will become paste-like. Enjoy right away or refrigerate until ready to use.

Video

Notes

Cashew ricotta can be stored in the refrigerator in an airtight container for up to 5 days.
This recipe makes approximately 2 cups of ricotta.
Although its originator is unknown to me, the idea of using cashews to make "cheese" is not my original idea. This recipe stemmed from that idea and has been adapted for my own use from the multitude of similar recipes found on blogs throughout the world.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 182kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Fiber: 1g