Cashew Ricotta Cheese
Easy vegan cashew ricotta cheese recipe that is oh-so-creamy and delicious. This plant-based cheese uses just 7 ingredients and is ready in just 20 minutes!
Ingredients
- 1 1/2 cup raw cashews
- 1 tablespoon nutritional yeast
- 1/4 cup plant milk
- 1 tablespoon lemon juice, freshly squeezed
- 1/8 teaspoon Himalayan salt
- 1/8 teaspoon garlic powder
- pinch ground black pepper
Instructions
- Soak cashews in boiled water for 15 minutes. Then, strain cashews.
- Add cashews, nutritional yeast, milk, lemon juice, salt, pepper, and garlic powder into a food processor or high-speed blender and blend until smooth.
- Serve on top of bread and berries, inside vegan lasagna, etc.
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 139kcal, Carbohydrates: 8g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 49mg, Potassium: 181mg, Fiber: 1g, Sugar: 1g, Vitamin A: 0.1IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 2mg