5 from 24 votes
Easy Vegan Cashew Ricotta
Easy Vegan Cashew Ricotta blends soaked raw cashews with lemon juice and zest, pickle juice, nutritional yeast, garlic, miso paste, and olive oil for a smooth, tangy plant-based cheese. The texture mimics traditional ricotta, with a mild, savory flavor brightened by lemon and mellowed by garlic and nutritional yeast. It can be used as a spread, dip, or in dishes calling for ricotta.
Prep Time
5 mins
Cook Time
5 mins
Soaking Time
8 hrs
Total Time
10 mins
Servings:
12
(a Heaping 1.5 Cups Total)
Calories:
107 kcal
Course:
Condiments
Cuisine:
Italian-American Fussion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 (a Heaping 1.5 Cups Total)
Amount Per Serving
Calories 107
% 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.