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
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!