Easy Vegan Cashew Ricotta
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Soaking Time
8 hrs
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Total Time
10 mins
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Servings
12 (a Heaping 1.5 Cups Total)
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Calories
107 kcal
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Course
Condiments
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Cuisine
Italian-American Fussion
Easy Vegan Cashew Ricotta
Description
This recipe starts by soaking raw cashews for at least eight hours, softening them for blending. After draining, the cashews are combined with water, lemon zest and juice, and pickle juice or distilled white vinegar to add acidity. Nutritional yeast, finely chopped garlic, miso paste, onion powder, salt, black pepper, and olive oil are added to the mixture and blended or pulsed in a food processor until the mixture resembles ricotta cheese in texture.
The final texture can be adjusted for smoothness by blending longer or pulsing for a chunkier feel. The ricotta has a fresh, lemony tang balanced with umami from the miso and nutritional yeast. The garlic adds a subtle pungency without overwhelming.
This vegan ricotta is versatile for use in pasta dishes, dips, spreads, or baking. It’s best chilled for one to two hours before serving to thicken and meld flavors. Store in an airtight container in the refrigerator to keep fresh. Variations include using vinegar if pickle juice is unavailable, though seasoning adjustments might be necessary for balance.
Use no-sugar added pickle juice for best flavor; avoid sweet pickle juices which alter the taste.Soaking cashews overnight optimizes texture, though quick soaking by boiling is possible.You can blend in a high-powered blender suitable for small quantities as an alternative to a food processor.Adjust acidity and salt by adding more pickle juice, lemon juice, or salt to suit taste.
Ingredients
- 1 ½ cups (210g) cashew nuts raw
- ¼ cup (60 mL) water
- 2 tablespoons pickle juice (or distilled white vinegar)*
- lemon zest of half a medium
- 3 tablespoons lemon juice freshly squeezed
- ¼ cup (20g) nutritional yeast
- 2 garlic finely chopped, cloves
- ½ tablespoon White miso paste
- ¾ teaspoon onion powder
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper freshly cracked
- 1 tablespoon extra virgin olive oil
Instructions
- Soak the cashews overnight: Add the cashews to a bowl, cover with cool water, and leave to soak overnight, or for a minimum of 8 hours.*** Drain the soaked cashews and rinse with fresh water.
- Add soaked and drained cashews to a food processor**** bowl with the water, pickle juice, lemon zest, and lemon juice and blend until the mixture comes together and is smooth as possible.
- Add the nutritional yeast, garlic, miso, onion powder, salt, pepper, and olive oil, and pulse repeatedly until the mixture resembles ricotta cheese, scraping down the sides as you go. If you want a smoother texture, blend instead of pulse.
- Taste, and adjust the flavors to your taste. Add 1 more tablespoon of pickle juice for tanginess, more salt for saltiness, the rest of the lemon zest for more lemon flavor, or more olive oil for more richness.
- You can use now, but I like to store it in the fridge for 1 to 2 hours to further thicken. Store leftovers in an airtight container in the fridge for up to one week.
Notes
- For the best flavor, use no-sugar added pickle juice from kosher or dill pickles; sweet pickle juices can make the ricotta taste sweet.
- Soak cashews overnight for optimal texture; quick soaking by boiling for 15-20 minutes is an alternative.
- A high-powered blender with a suitable container can be used instead of a food processor to achieve a smooth texture.
- Taste and adjust acidity or salt by adding more pickle juice, lemon juice, or salt as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(a Heaping 1.5 Cups Total)
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 166mg | 7% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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