Some of our favourite dishes have one ingredient that we can’t get enough of so today we’re learning How To Make Cashew Ricotta! Ricotta is one of the most spreadable of the cheeses. You’ll find ricotta in salads, lasagnas, sandwiches, dips, pasta and so many more dishes. This recipe is not a traditional dairy cheese but for a vegan cashew version.
This recipe includes 4-ingredients while rich in heart-healthy fats. To achieve the “cheesy” flavour of traditional Italian ricotta, I’m using nutritional yeast. You’ve seen me use nutritional yeast in many of my recipes. If you don’t already have it in your pantries, it’s time to add it! “Nooch” can be used to add extra protein, vitamins, minerals and antioxidants to meals.
The main ingredient in this recipe is cashews. Cashews are a star food in many vegan recipes because of its versatility in creating creamy textures. Once soaked and blended, cashews can be an excellent source for dressings, sauces, etc. I dedicated a post to learning How To Cook With Cashews – so check it out! Scroll below for a full list of ingredients and instructions to creating your batch of cashew ricotta.
If you’re looking for other “cheesy” recipes, try mine for How To Make Vegan Cashew Cheese, How To Make Vegan Mac And Cheese, Vegan Grilled Cheese and The Best Vegan Cheese Sauce!
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintHow To Make Cashew Ricotta
Ricotta is one of the most spreadable of the cheeses. You’ll find ricotta in salads, lasagnas, sandwiches, dips, pasta and so many more dishes. This recipe is not a traditional dairy cheese but for a vegan cashew version.
- Prep Time: 35 minutes
- Total Time: 35 minutes
- Yield: 2 cups 1x
Ingredients
- 2 cups of raw cashews
- 1/4 cup water, more if you want a more liquid texture
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1/2 teaspoon sea salt
Instructions
- Soak cashews overnight or for 30mins in boiling water. Drain
- Add all ingredients into a food processor. Blend on high, scraping down the sides as necessary until reached the consistency of ricotta.
