Cashew Ricotta


Easy vegan 'ricotta cheese'. Try out this simple cashew ricotta recipe for similar texture and flavor! Made from wholesome and highly nutritious ingredients. Enjoy this plant-based variation in recipes like my 'Fluffy Ricotta Pancakes'!


Vegan I Gluten-Free


Serves: 2 cups

Time: overnight soaking + 15 minutes + 2 hours setting time Time:


2 cups cashews, soaked

½ cup water, + more as needed 1 tbsp. at a time

½ lemon, juiced

2 - 3 tbsp. nutritional yeast

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. salt


Easy vegan 'ricotta cheese'. Try out this simple cashew ricotta recipe for similar texture and flavor! Made from wholesome and highly nutritious ingredients. Enjoy this plant-based variation in recipes like my 'Fluffy Ricotta Pancakes'!

To prepare the cashews - Place your cashews in a bowl and cover with 2 - 3 inches of water. Let soak overnight, 8 - 12 hours. Drain and rinse well, using your hands to help rinse the jelly coating.


To prepare the ricotta - Add all your ingredients to a food processor or high-speed blender. Pulse until you get a ricotta-like texture, broken down into small pieces but no completely smooth.


Taste and adjust the level of salt, nutritional yeast, and acidity to your liking. Add more water 1 tbsp. at a time to adjust consistency.


To serve - Place in the fridge 2 - 3 hours to thicken. Once set, enjoy!


To store - Keep in the fridge for 4 - 6 days!

6 views0 comments