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!
(click stars to vote)
Homemade Vegan Cashew Ricotta
Servings:
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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 plant-based 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
Susan says
I have some leftover pumpkin puree and want to stuff some pasta shells with it, so I thought this ricotta recipe would work better than the tofu ricotta (which I have used very successfully with lasagne, but found it a bit too lemony for this). I did not add the lemon zest because, well, pumpkin. I did add1 tbsp of apple cider vinegar to add acid without increasing the lemony flavour. It is perfection! Now I just need to nail the proportions of pumpkin puree to ricotta. I will season it with sage and black pepper, maybe a pinch of nutmeg, and will bake the shells with a bit of marinara.
Jess @ It Doesn't Taste Like Chicken says
That sounds amazing! Yum!
Anita says
This is the only ricotta recipe we use! It tastes great and is easy to make. I love being able to substitute almonds if I’m out of cashews.
Nella says
I LOVE this recipe. I love the lemon zest in this recipe. Can this be frozen?
Jess @ IDTLC Support says
We're so glad you like it! Yes, it freezes well.
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 🙂