Description
This creamy vegan cashew ricotta cheese offers a dairy-free alternative that is rich, smooth, and full of cheesy flavor thanks to nutritional yeast and lemon juice. Perfect as a spread or addition to pasta dishes, this recipe is simple to make with just a few wholesome ingredients and requires no cooking.
Ingredients
Scale
Main Ingredients
- 1 cup Raw Cashews (Soaked for at least 2 hours for a creamy texture)
- 2 tablespoons Fresh Lemon Juice (Adds brightness and tangy flavor)
- 2 tablespoons Nutritional Yeast (Provides a cheesy flavor without dairy)
- 1 teaspoon Garlic Powder (Infuses a savory note)
- 1/2 teaspoon Salt (Enhances flavors; adjust to taste)
- 1/4 cup Water (Adjust for desired consistency)
Instructions
- Soak Cashews: Place raw cashews in a bowl and cover with water. Let them soak for at least 2 hours to soften and achieve a creamy texture.
- Drain and Rinse: Drain the soaked cashews and rinse them under cold running water to remove any residue.
- Combine Ingredients: Transfer the rinsed cashews to a high-speed blender. Add fresh lemon juice, nutritional yeast, garlic powder, salt, and water.
- Blend Smooth: Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy without any lumps.
- Adjust Seasoning: Taste the ricotta and add additional salt, lemon juice, or nutritional yeast if you want to enhance the flavor further.
- Modify Consistency: If the ricotta is too thick, add water one tablespoon at a time, blending briefly after each addition until you reach your preferred creamy consistency.
- Chill: Transfer the ricotta to an airtight container and refrigerate it for at least 30 minutes to let the flavors meld and the texture set.
- Serve: Enjoy the cashew ricotta as a spread on crackers, paired with fresh fruits or vegetables, or incorporated into pasta recipes.
Notes
- Soaking cashews longer, even overnight, will result in an even creamier texture.
- Use a high-speed blender for the smoothest consistency; a regular blender may leave the ricotta slightly grainy.
- Adjust the seasoning gradually to suit your taste preferences.
- Store any leftovers in the refrigerator in a sealed container for up to 5 days.
- For a thicker cheese, reduce the amount of water or skip adding extra water after blending.
- This vegan ricotta is a great lactose-free, dairy-free option perfect for vegan and vegetarian diets.
