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.
I just got back from the health food store. In general, I try to avoid health food stores because my wallet hates them.
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.
Cover cashews in plenty of water and let soak for at least 2 hours. Overnight is totally cool too.
Drain your cashews and toss them in a food process with everything else.
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 Cashew Ricotta
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)
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
Bon Appetegan!
Sam
Melanie says
Will 1 recipe be enough for a larger lasagna or should it be doubled?
Sam Turnbull says
It makes about 2 cups so I think it will be enough. Just depends how cheesy you like it!
Pam says
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.
Sam Turnbull says
Yay! So happy you enjoyed them both, Pam 🙂
Byron says
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.
Sam Turnbull says
Amazing! So happy you enjoyed, Byron 🙂
Charlene Chamberlain says
Hey Sam
Have you made this with sunflower seeds or other nuts?
Sam Turnbull says
You could use blanched almonds or macadamia nuts. Or you could try my tofu ricotta. Enjoy!
Brenda says
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.
Sam Turnbull says
That's wonderful, Brenda! So happy it turned out for you 🙂