If you’re craving a creamy, tangy vegan cheese alternative, look no further than this easy and delicious cashew ricotta! Whether you’re vegan, dairy-free, or just looking to explore new plant-based options, this homemade ricotta is the perfect substitute for traditional dairy ricotta in all your favourite recipes. From lasagne to stuffed shells, or even spread on toast, this versatile creamy ricotta is a game-changer!
If you’re anything like me, you know that finding the perfect plant-based cheese to swap into your favourite dishes can be a bit of a journey. But this vegan cashew ricotta has now become my favourite creamy cheese alternative! It’s creamy, tangy, and super versatile—plus, it’s super easy to make. Once you have soaked the cashews, you can whip it up in just a few minutes, and it tastes like it came straight from a fancy vegan deli. What I love most about it is that it’s so simple to make with just a handful of ingredients that you probably already have in your pantry.
How to Use Your Vegan Cashew Ricotta:
- In Lasagne or stuffed pasta: Layer it in between lasagne sheets for a rich, creamy texture or use it as a filling for stuffed shells or ravioli.
- As a Dip: Spread it on toast or crackers for a light snack.
- On Pizza: Spoon this ricotta on a homemade pizza for a plant-based version.
- In Tacos or Burritos: It works as a tasty filling or topping in your Mexican dishes.
Ingredients
- Cashews– Raw cashews are ideal for this ricotta because they blend into a smooth, creamy texture when soaked and blended. Avoid roasted or salted cashews as they may alter the flavour and texture. Soaking the cashews overnight softens them, making them easier to blend and helping create a smoother ricotta. If you’re short on time, you can soak them in hot water for about 30 minutes.
- Nutritional yeast– Nutritional yeast is a key ingredient in vegan cooking because it provides a cheesy, nutty flavour. It’s essential in vegan ricotta to get that cheesy taste.
- Lemon juice– The lemon juice gives the ricotta a tangy, “cheesy” flavour, mimicking the acidity of traditional dairy ricotta. Freshly squeezed lemon juice is best, but bottled also works.
- Garlic powder– Garlic powder enhances the savoury flavour of the ricotta, giving it a richer taste. You can also use fresh garlic for a stronger flavour, but start with a small amount to avoid overpowering the ricotta.
Optional add-ins: Fresh herbs like basil or oregano, smoked paprika, black pepper or chives!
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Ingredients
- 1 cup raw cashews Soaked overnight in water (or at least 30mins in boiling water) and drained
- 1 tablespoon lemon juice
- 2 tablespoon nutritional yeast
- ½ teaspoon garlic
- 1 teaspoon salt
- ⅕-1/4 cup water Start with a few tablespoons of water and add more if needed
Instructions
- In a high-speed blender or food processor, combine the soaked and drained cashews, around ⅕ cup water, lemon juice, nutritional yeast, garlic powder and salt. Blend until smooth and creamy, stopping to scrape down the sides as needed. Add more water a tablespoon at a time. You want the ricotta to be thick but spreadable.
- Taste your cashew ricotta and adjust the seasoning if needed. Add more salt, lemon juice, or nutritional yeast to taste. Option to add herbs or spices such as chives, black pepper or paprika.
- Your cashew ricotta is now ready to enjoy! Use it immediately in your favourite recipes or store it in an airtight container in the fridge for up to 5 days.
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