0 from 0 votes
Vegan Cashew Ricotta Cheese
This easy vegan cashew ricotta cheese is light, fluffy, and perfect for comforting meals where you need a dairy-free, cheesy touch!
Prep Time
10 mins
Soaking Time
8 hrs
Total Time
8 hrs 10 mins
Servings:
8
servings
Calories:
142 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 1 ½ cups cashew nuts soaked overnight and drained, raw
- ½ cup water
- 2 tablespoons lemon juice fresh
- 2 tablespoons nutritional yeast
- 1 garlic small clove
- ½ teaspoon kosher salt
- black pepper freshly ground, pinch
Instructions
- In a large bowl with water, soak the cashews overnight.
- In a food processor, blend the cashews, water, lemon juice, nutritional yeast, garlic, salt, and pepper for about a minute scraping down the sides as needed until you've got an almost smooth, ricotta like texture.
Cup of Yum
Notes
- ¼ cup.
- Each serving is ¼ cup.
- These are the raw cashews I buy in bulk for all of my vegan sauce recipes.
Nutrition Information
Calories
142kcal
(7%)
Carbohydrates
9g
(3%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Sodium
149mg
(6%)
Potassium
204mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1IU
(0%)
Vitamin C
2mg
(2%)
Calcium
11mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 142
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 149mg | 6% |
| Potassium | 204mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.