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Easy Vegan Cashew Ricotta Recipe

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★★★★★

4.9 from 73 reviews

This Easy Vegan Cashew Ricotta is a creamy, tangy, and dairy-free cheese alternative made from soaked cashews blended with lemon, nutritional yeast, and savory seasonings. Perfect for spreading on toast, dolloping on pasta, or using in vegan lasagna, this ricotta delivers rich flavor and texture with simple, wholesome ingredients.

Ingredients

Scale

Cashew Base

  • 1 ½ cups (210g) raw cashews
  • ¼ cup (60 mL) water
  • 2 tablespoons pickle juice (or distilled white vinegar)
  • Zest of ½ of a medium lemon
  • 3 tablespoons freshly squeezed lemon juice

Flavorings

  • ¼ cup (20g) nutritional yeast
  • 2 garlic cloves, finely chopped
  • ½ tablespoon white miso paste
  • ¾ teaspoon onion powder
  • 1 teaspoon kosher salt (plus more to taste)
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Soak the cashews: Place the raw cashews in a bowl and cover them with cool water. Let them soak overnight or for at least 8 hours. This softens the cashews to ensure a creamy texture. Drain and rinse the cashews thoroughly before using.
  2. Blend the base ingredients: Add the soaked and drained cashews to a food processor along with the water, pickle juice, lemon zest, and lemon juice. Blend until the mixture is as smooth as possible and begins to come together, forming a creamy base.
  3. Add flavorings and pulse: Add nutritional yeast, garlic, white miso paste, onion powder, salt, black pepper, and olive oil to the cashew mixture. Pulse repeatedly, scraping down the sides as needed, until it resembles the texture of ricotta cheese. For a smoother consistency, blend continuously instead of pulsing.
  4. Adjust seasoning: Taste the ricotta and adjust the flavors to suit your preference. You can add more pickle juice for extra tanginess, additional salt for saltiness, the remaining lemon zest for increased lemon flavor, or more olive oil for richness.
  5. Chill and store: You can use the cashew ricotta immediately, but chilling it in the refrigerator for 1 to 2 hours helps it thicken and flavors to meld. Store any leftovers in an airtight container in the fridge for up to one week.

Notes

  • Soaking cashews overnight softens them, which is key for achieving a smooth, creamy texture in the ricotta.
  • If you are short on time, soaking cashews in very hot water for about 1 hour can partially soften them, but overnight soaking yields the best results.
  • Pickle juice can be substituted with distilled white vinegar if preferred.
  • Adjust seasoning gradually as the flavor can intensify after chilling.
  • This vegan ricotta is versatile and can be used in place of dairy ricotta in many recipes.
  • Use a good quality food processor for the smoothest consistency.

Keywords: vegan ricotta, cashew ricotta, dairy-free cheese, vegan cheese recipe, easy vegan ricotta, plant-based ricotta, cashew cheese

Find it online: https://tastybella.com/easy-vegan-cashew-ricotta-recipe/