Vegan Ricotta Cheese Recipe

 

Vegan Ricotta Cheese Recipe

How To Make Vegan Ricotta Cheese

You don’t need dairy to enjoy a rich and creamy cheese when you have this vegan ricotta cheese recipe! Easily made in just 10 minutes.

Prep: 10 mins
Soak: 5 mins
Total: 10 mins
Makes:

Ingredients

  • cups raw cashews, soaked
  • 1⁄2 cup water
  • 1 lemon, large, juiced, or 1 tablespoon apple cider vinegar
  • 2 tbsp nutritional yeast, optional
  • 1 clove garlic, small
  • 1⁄2 tsp onion powder
  • himalayan sea salt, to taste
  • cracked pepper, to taste

Instructions

  1. Soak the cashew in cool water for at least 2 hours in a bowl of water, covering the cashews about 2 to 3 inches of water as they will swell up.
  2. For a quick method of soaking, let cashews sit in hot water for 5 minutes.
  3. Drain the cashews and place all remaining ingredients into a blender or food processor, then process until creamy stopping to scrape down the sides every few minutes. Taste for flavors, adding more salt or pepper to taste.
  4. Serve on pastas or over bread, and enjoy!

Recipe Notes

  • Store in an airtight container in the refrigerator for 1 hour for a stiffer mixture.
  • Leftovers can be stored in the refrigerator for up to 6 days. To keep longer, store in the freezer for up to 2 months in a freezer safe container.

Nutrition

  • Sugar: 8g
  • :
  • Calcium: 141mg
  • Calories: 622kcal
  • Carbohydrates: 47g
  • Fat: 43g
  • Fiber: 8g
  • Iron: 8mg
  • Monounsaturated Fat: 23g
  • Polyunsaturated Fat: 8g
  • Potassium: 987mg
  • Protein: 23g
  • Saturated Fat: 8g
  • Sodium: 93mg
  • Vitamin A: 12IU
  • Vitamin C: 32mg
Nutrition Disclaimer
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