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    Home » Recipes » Vegan Cheeses

    August 13, 2014 64 Comments

    Homemade Vegan Cashew Ricotta

    4.3K shares
    Jump to Recipe

    I love this recipe for Homemade Vegan Cashew Ricotta!

    Oh cashews, is there anything you can't do? If you have been vegan for a while, or if you are just into interesting and healthy recipes, you may have discovered the glory of the cashew. If it's all new to you, then be prepared to fall in love with cashews on a whole other level. No, I'm not talking roasted nut mix in a tin, I'm talking vegan cheeses, creamy dressings, luxurious sauces, just so many delicious things can be done with this wonder nut.

    Today I wanted to give you an easy one: My Homemade Vegan Cashew Ricotta is creamy, spreadable, and can be seasoned in endless ways. Think zest, chives, black pepper, chili flakes, olive oil, truffle oil, herbs, it really is endless. I love serving this just with some crackers, spreading it on a sandwich, or to replace dairy based ricotta in almost any recipe that might call for it. Plants you've done it again!

    Just make sure you allot yourself the 2 hours soaking time for the cashews before you want to prepare this bad boy. Or you could always toss them in water before you head to work or go to bed. They will be totally happy chillin' for up to 12 hours I'm pretty sure.

    Homemade Vegan Ricotta. Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy based ricotta. Dairy, gluten, and oil free. #itdoesnttastelikechicken

    I just got back from the health food store. In general, I try to avoid health food stores because my wallet hates them.

    Homemade Vegan Ricotta. Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy based ricotta. Dairy, gluten, and oil free. #itdoesnttastelikechicken

    I am literally thinking of packing soaking cashews so I can make sure to have this cashew ricotta when I get to there. There is just something about the French cities that makes me want to whip out a vegan cheese board. Is it totally crazy to have cashews soaking in a tupperware on a road trip?

    Uh, no officer, those are just cashews... in water... TO-TAL-LY normal.

    Hmmm... I'll let you know how this one goes.

    Homemade Vegan Ricotta. Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy based ricotta. Dairy, gluten, and oil free. #itdoesnttastelikechicken

    Cover cashews in plenty of water and let soak for at least 2 hours. Overnight is totally cool too.

    Homemade Vegan Ricotta. Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy based ricotta. Dairy, gluten, and oil free. #itdoesnttastelikechicken

    Drain your cashews and toss them in a food process with everything else.

    Homemade Vegan Ricotta. Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy based ricotta. Dairy, gluten, and oil free. #itdoesnttastelikechicken

    Blend it all up, stopping to scrape down the sides every now and then until you reach your preferred ricotta texture. Garnish as you like. You could use lemon zest, chives, black pepper, a drizzle of olive oil, chili flakes, or just leave it as is.

    Spread on a cracker, use as a spread on a sandwich or just lick a spoon. Yum!

    Homemade Vegan Ricotta. Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy based ricotta. Dairy, gluten, and oil free. #itdoesnttastelikechicken

    Print Recipe
    4.67 from 9 votes

    Homemade Vegan Cashew Ricotta

    Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy-based ricotta. 
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Appetizer, Side Dish, Snack
    Cuisine: American, British, Italian
    Servings: 8
    Calories: 143kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 ½ cups raw cashews
    • 1 teaspoon lemon zest
    • 3 tablespoons lemon juice
    • 1 tablespoon nutritional yeast
    • 1 teaspoon white miso paste
    • 1 clove garlic
    • ¼ cup non-dairy milk (such as soy or almond)
    • ¼ cup water (use as needed to desired consistency)
    US Customary - Metric
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    Instructions

    • Cover cashews in plenty of water and let soak for at least 2 hours. OR if you want to make this right away, boil the cashews for 10 minutes until tender.
    • Drain your cashews and toss them in a food processor with everything else. Blend it all up, stopping to scrape down the sides every now and then until you reach your preferred ricotta texture.

    Nutrition

    Calories: 143kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2.7mg | Calcium: 18mg | Iron: 1.7mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon Appetegan!

    Sam

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    Reader Interactions

    Comments

    1. Melanie says

      January 05, 2020 at 10:29 pm

      Will 1 recipe be enough for a larger lasagna or should it be doubled?

      Reply
      • Sam Turnbull says

        January 09, 2020 at 2:13 pm

        It makes about 2 cups so I think it will be enough. Just depends how cheesy you like it!

        Reply
    2. Pam says

      January 01, 2020 at 6:34 pm

      5 stars
      I used this ricotta recipe in a baked ziti. I topped with your gooey cheese recipe. It was delicious. I’ve used other “cheese” recipes, but they always have a “taste” that isn’t horrible, but isn’t great. Neither of these recipes has that distinct taste I will make both recipes again. Thanks for sharing them.

      Reply
      • Sam Turnbull says

        January 09, 2020 at 11:12 am

        Yay! So happy you enjoyed them both, Pam 🙂

        Reply
    3. Byron says

      November 24, 2019 at 10:10 pm

      5 stars
      Hi Sam,

      Fantastic ricotta. I was never that big on dairy ricotta before I went vegan. I was eating this, on the other hand, by the spoonful. Worked well in (of course) lasagna. Omni partner, who otherwise isn't a fan of nut-based cheeses, liked this.

      Reply
      • Sam Turnbull says

        November 26, 2019 at 10:10 am

        Amazing! So happy you enjoyed, Byron 🙂

        Reply
        • Charlene Chamberlain says

          December 15, 2019 at 2:29 pm

          Hey Sam
          Have you made this with sunflower seeds or other nuts?

        • Sam Turnbull says

          December 17, 2019 at 4:05 pm

          You could use blanched almonds or macadamia nuts. Or you could try my tofu ricotta. Enjoy!

    4. Brenda says

      September 11, 2019 at 1:16 pm

      5 stars
      I changed my pre vegan lasagna recipe into vegan. I mixed the ricotta cheese with my spices for layering. It was delicious in my recipe. Thank you! I can’t wait to try it in other recipes.

      Reply
      • Sam Turnbull says

        September 16, 2019 at 12:15 pm

        That's wonderful, Brenda! So happy it turned out for you 🙂

        Reply
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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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