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–+ servings
Vegan Cashew Ricotta Cheese

Creamy Vegan Cashew Ricotta Cheese That's Easy to Make

This Vegan Cashew Ricotta Cheese is a creamy, guilt-free alternative that transforms your favorite dishes and is quick to make.
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Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 cups
Course: Sauces
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ricotta
  • 1 cup raw cashews soaked in hot water for 20 minutes
  • 1/4 cup filtered water adjust for desired consistency
  • 2 tablespoons lemon juice fresh juice is best
  • 1 clove garlic optional
  • 1 pinch sea salt to enhance flavor

Equipment

  • blender
  • Food processor

Method
 

Step-by-Step Instructions
  1. Soak the cashews in hot water for about 20 minutes, then drain and rinse under cool water.
  2. Transfer the soaked cashews to a blender, add filtered water, lemon juice, garlic, and sea salt.
  3. Blend on high for 1-2 minutes until smooth, adding more water if necessary.
  4. Taste and adjust seasoning if needed, then blend briefly to incorporate adjustments.
  5. Transfer to a bowl, cover, and refrigerate for at least one hour.
  6. Stir well before serving; use as a spread, filling, or topping.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 12gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 1gVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Refrigerate for up to 5 days or freeze for 4 months. Use a high-quality blender for best results.

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