Description
A creamy and delicious vegan alternative to traditional ricotta cheese.
Ingredients
Scale
- 1 cup raw cashews, soaked for 4 hours
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
Instructions
- Drain and rinse the soaked cashews.
- Combine all ingredients in a blender.
- Blend until smooth and creamy.
- Taste and adjust seasoning if needed.
- Use immediately or store in the refrigerator for up to a week.
Notes
- Use this ricotta in pasta dishes or as a spread.
- Adjust lemon juice for tanginess.
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 1g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan ricotta cheese, dairy-free ricotta, plant-based cheese