Vegan Ricotta

5 from 3 votes

Prep Time: 5

Total Time: 5

Serving Size: 8

Author Puja Verma

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DESCRIPTION

This creamy vegan ricotta cheese recipe is a health-conscious alternative to traditional ricotta cheese, made primarily from heart-healthy cashews. It is so quick and easy to prepare with just a handful of simple and clean ingredients. The smooth texture and mild flavors make it the ideal choice for spreading on crackers or toast, layering in lasagnas, or adding to your favorite pasta dishes. No one will be able to tell the difference!

INGREDIENTS

METHOD

Submerge cashews in a bowl with boiling water and soak them for 25 minutes. Drain out the water before making the cheese mixture.
Place all the ingredients into a food processor or blender. Blend till smooth. Taste make sure you do not have small chunks of cashews in it.
Taste to adjust seasoning. Refrigerate and use as needed.
Note: If you use a blender, then it's better to refrigerate for 2 hours before using to let it set.
Optional: Fold in fresh or dried herbs for more herbaceous flavor.

NOTES

Soak cashews properly: Make sure your cashews are fully submerged in the water for optimal creaminess. Remember, they expand as they soak, so cover them with a good 1-2 inches of water.

Blend until smooth: Blend thoroughly to avoid any gritty texture. You may have to stop the blender a few times to scrape down the sides.

Gradually add water: Add water slowly to reach the perfect consistency without making the vegan ricotta cheese watery.

Clean your blend: Clean your blender or food processor right after use to avoid sticking. It is such a pain to clean when it dries!

NUTRITION

Course: Appetizer, Condiments, Side Dish

Cuisine: vegan

Keyword: Vegan Ricotta, vegan ricotta cheese