Cashew Ricotta Cheese (Soy-Free, Fast, Easy!)

Name: Cashew Ricotta Cheese (Soy-Free, Fast, Easy!)
Prep time: 40 min
Total time: 40 min
Yield: 8 (~2-Tbsp servings)
Ingredients: 1 ¼ cup raw cashews; 1 Tbsp lemon juice; 1 Tbsp nutritional yeast, plus more to taste; 1/2 tsp garlic powder; 1/4-1/2 tsp sea salt; 4-6 Tbsp water; 1/4 cup fresh chopped parsley or cilantro

User Reviews

4.8

36 reviews

Excellent

Prep Time
40 mins
Total Time
40 mins
Servings
8 (~2-Tbsp servings)
Calories
117 kcal
Course
Side Dish, Appetizer, Condiments
Cuisine
Italian, Vegan

Cashew Ricotta Cheese (Soy-Free, Fast, Easy!)

Valerie Marks

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Quick, fluffy vegan ricotta cheese made with 5 simple ingredients including cashews, lemon, and garlic. Comes together in a food processor or blender and is perfect for pasta, pizza, salads, and more!

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Ingredients

Servings

RICOTTA

1 ¼ cup raw cashews
1 Tbsp lemon juice
1 Tbsp nutritional yeast, plus more to taste
1/2 tsp garlic powder
1/4-1/2 tsp sea salt (plus more to taste)
4-6 Tbsp water

FOR TOPPING optional

1/4 cup fresh chopped parsley or cilantro

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Instructions

Soak cashews in very hot water for 30 minutes to 1 hour, or overnight (or 6 hours) in cool water. Then drain, rinse, and set aside.
Add soaked, drained cashews to a food processor (or a high-speed blender) along with lemon juice, nutritional yeast, garlic powder, sea salt, and lesser amount of water (4 Tbsp or 60 ml as original recipe is written // adjust if altering batch size). Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp (15 ml) at a time until a thick paste forms. I find I get the best texture results with a food processor, but in a pinch, a blender can work too. It just generally requires more scraping and more liquid.
Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt to taste, lemon juice for acidity, or garlic powder for garlic flavor. Blend again to combine.
At this point, the "cheese" is ready to enjoy! The flavors continue to develop and thicken when chilled. Delicious on things like pizza, pasta, lasagna, salads, and more.
Best when fresh. Store leftover nut "cheese" in the refrigerator for up to 5-7 days or in the freezer up to 1 month (let thaw at room temperature or in the refrigerator before serving).

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of salt and without optional ingredients.*Adapted from our Macadamia Nut Cheese.

Nutrition Information

Show Details

Serving 1two-tablespoon serving Calories 117 (6%) Carbohydrates 6.8g (2%) Protein 4.3g (9%) Fat 9g (14%) Saturated Fat 1.6g (8%) Polyunsaturated Fat 1.59g Monounsaturated Fat 4.83g Trans Fat 0g Cholesterol 0mg (0%) Sodium 76mg (3%) Potassium 158mg (5%) Fiber 0.9g (4%) Sugar 1.3g (3%) Vitamin A 0.11IU (0%) Vitamin C 0.84mg (1%) Calcium 8.66mg (1%) Iron 1.41mg (8%)

Nutrition Facts

Serving: 8(~2-Tbsp servings)

Amount Per Serving

Calories 117 kcal

% Daily Value*

Serving	1two-tablespoon serving
Calories	117	6%
Carbohydrates	6.8g	2%
Protein	4.3g	9%
Fat	9g	14%
Saturated Fat	1.6g	8%
Polyunsaturated Fat	1.59g	9%
Monounsaturated Fat	4.83g	24%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	76mg	3%
Potassium	158mg	3%
Fiber	0.9g	4%
Sugar	1.3g	3%
Vitamin A	0.11IU	0%
Vitamin C	0.84mg	1%
Calcium	8.66mg	1%
Iron	1.41mg	8%