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Vegan Cashew Ricotta Cheese

Vegan Cashew Ricotta Cheese - Creamy Delight for Every Dish

This Vegan Cashew Ricotta Cheese is a creamy, luscious, and versatile addition to any dish, perfect for those seeking a plant-based alternative.
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Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 cups
Course: Sauces
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheese
  • 1 cup Raw Cashews soaked in hot water for 20 minutes
  • 1/2 cup Filtered Water
  • 2 tablespoons Lemon Juice fresh is best
  • 1 clove Garlic omit for a dessert-style ricotta
  • 1/2 teaspoon Sea Salt adjust to taste
Optional Additions
  • 1 tablespoon Fresh Herbs e.g., Basil or Thyme
  • to taste Sweetener for dessert variation

Equipment

  • Blender
  • fine mesh strainer

Method
 

Step-by-Step Instructions
  1. Soak the cashews in hot water for about 20 minutes to soften.
  2. Drain and rinse the soaked cashews under cold water.
  3. Blend the drained cashews with filtered water, lemon juice, garlic, and sea salt until smooth and creamy.
  4. Check the consistency and taste, adjusting seasoning as desired.
  5. Chill in a covered bowl for at least a couple of hours to allow flavors to meld.
  6. Serve as desired with bruschetta, lasagna, or as a dip.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 10gProtein: 7gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 1gVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to five days. Freeze for longer storage, thawing in the fridge before use.

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