Searching for a plant-based alternative to your favorite fluffy Italian cheese? Check it out!
If my brief time as a vegan taught me anything, it’s that a few nuts can go a long way. I know that sounds silly, but it’s true. Cashews are especially versatile because they’re soft enough to blend to any desired level of creaminess. With cashews, you can craft vegan yogurt, sour cream, and even ricotta cheese.
Yes, ricotta—the mild, slightly tangy, and fluffy cheese that oozes out of lasagna. Who knew you could take humble cashews and turn them into this decadence?
It might seem strange at first, but it’s actually quite simple. The key is to soak cashews in warm water so they become soft and easy to pulverize into a luxurious paste. Cheesy flavor is added with nutritional yeast and a hint of tartness from fresh lemon juice. No dairy needed! Just a lot of flavorful plants coming together to create a party-friendly cheese alternative. Whether your guests are plant-eaters or just can’t have dairy, this is the perfect ingredient for them. Vegan lasagna, here we come!
Are raw cashews better than roasted?
In my experience with this recipe, yes. Raw cashews are softer and therefore take less time to soak. Once blended, they easily become creamy to your liking. Roasted cashews, on the other hand, are drier, harder, and often packed with extra salt that we don’t need in this recipe. They also have an obviously roasted flavor, which might disrupt the delicate balance of ingredients here.
How do I store leftovers?
Transfer your vegan ricotta to an airtight container and refrigerate it for up to 3 days. I don’t recommend freezing it, as this will alter the consistency too much. Incorporate it into your recipes that call for ricotta, either cold or at room temperature.
Serving suggestions
Alongside more plant-based cheeses, vegan ricotta is an ideal addition to Vegetable Lasagna, for a classic Italian meal with a modern twist. Or you can go the simpler route by topping vegan ricotta on Vegan Risotto, Air-Fryer Zucchini And Squash, Vegan Stuffed Mushrooms, or Garlic Toast. It also makes a zesty dip for veggie sticks, apple slices, or Flaxseed Crackers as a snack or appetizer.
Prep: 15 minutes
Soaking Time: 2 hours
Total: 2 hours 15 minutes
Ingredients
- 1 cup raw cashews soaked for at least 2 hours or overnight, drained
- 2 tablespoons white vinegar or fresh lemon juice
- 3 1/2 teaspoons nutritional yeast
- Kosher salt to taste
- 4 tablespoons unsweetened plant milk adjust as needed
Instructions
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In a food processor or high-powered blender, add the soaked and drained cashews, fresh lemon juice, nutritional yeast, salt, and 4 tablespoons of plant milk.
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Blend the ingredients until the mixture turns smooth and creamy. If needed, gradually add extra plant milk to reach a silky, ricotta-like texture.
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Taste the ricotta and adjust the salt or lemon juice if needed. Use immediately or store in an airtight container in the fridge for up to 3 days.
Nutrition Info:
Calories: 191kcal (10%) Carbohydrates: 11g (4%) Protein: 7g (14%) Fat: 14g (22%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 3g Monounsaturated Fat: 8g Sodium: 9mg Potassium: 273mg (8%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 31IU (1%) Vitamin C: 3mg (4%) Calcium: 31mg (3%) Iron: 2mg (11%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
