Vegan Cashew Ricotta
My 5-minute Vegan Cashew Ricotta is so easy to make with just four wholesome ingredients and a splash of water. This creamy cheese is completely plant-based, and the texture and flavor are great. I use it on everything from pasta to lasagna and even pizza.
Servings: 8
Calories: 180kcal
Equipment
Ingredients
- 2 cups raw cashews , soaked overnight (see note)
- 1/4 cup water , add more if you want a more liquid texture
- 3 tablespoons distilled white vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper , optional
Instructions
- Put all ingredients into a food processor and blend until it resembles a ricotta like texture.
- Use as needed for anything and everything!
Notes
- My #1 Secret Tip for making this vegan cashew ricotta is to boil the cashews if I forget to soak them the night before. It’s saved me so many times when I’ve needed to make this creamy ricotta cheese fast, and the texture still turns out creamy and smooth.
- Yield and serving size: This recipe makes about 2 cups of vegan ricotta, and I usually use about a quarter cup per serving.
- Best tool to use: I like using a food processor because it blends everything really well with just a small amount of liquid.
- No food processor option: If I’m using a blender instead, I just stop often to scrape and mix since the mixture is thick.
- Nut alternatives: You can swap the cashews for raw slivered almonds, or even try another nut, but just know the flavor might change a little.
Nutrition
Calories: 180kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 134mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg