Creamy Vegan Cashew Ricotta Cheese
This creamy vegan cashew ricotta cheese is a delightful, dairy-free alternative that mimics traditional ricotta, perfect for various dishes.
Servings: 4 servings
Equipment
- High-Speed Blender
- Mixing Bowl
Ingredients
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 the raw cashews in water for at least 2 hours.
- Drain and rinse the soaked cashews under cold water.
- Transfer the cashews to a high-speed blender and add lemon juice, nutritional yeast, garlic powder, salt, and water.
- Blend on high speed until completely smooth and creamy, about 1-2 minutes.
- Taste and adjust seasoning as necessary, adding more salt, lemon juice, or nutritional yeast if desired.
- If too thick, add more water, one tablespoon at a time, until desired consistency is reached.
- Transfer to an airtight container and refrigerate for at least 30 minutes before serving.
- Serve with crackers, fresh fruits, or vegetables, or use in pasta dishes.
Notes
Store leftovers in an airtight container in the refrigerator for up to one week.