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!
Servings: 8 Servings
Calories: 139kcal
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 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
Storage Tips
Store leftovers of this homemade vegan ricotta in an airtight glass container to prolong freshness.
Store leftovers of this homemade vegan ricotta in an airtight glass container to prolong freshness.
- Fridge: Properly stored, your vegan cashew ricotta can last for 4-5 days in the refrigerator.
- Freezer: Alternatively, store all or a portion in an airtight freezer-safe container for up to a month.
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
