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Vegan Ricotta Cheese

A creamy, plant-based ricotta cheese that can be used in various dishes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Spread
Cuisine: Italian
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup raw cashews soaked for at least 4 hours
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup water adjust for consistency

Equipment

  • Food processor
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Bowl for serving

Method
 

  1. Drain the soaked cashews thoroughly.
  2. In a food processor, add the soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper.
  3. Pour in the water, starting with 1/4 cup.
  4. Process the mixture until it’s creamy and smooth.
  5. Taste the ricotta and adjust seasoning if needed.
  6. Transfer the ricotta to a bowl.
  7. If desired, cover and refrigerate for about 30 minutes.
  8. Serve and enjoy your vegan ricotta on toast, pasta, or in any recipe that calls for ricotta.

Notes

Letting the ricotta sit for a bit enhances the flavors. Store leftovers in an airtight container for up to 5 days.