The best tasting vegan cashew ricotta cheese recipe made with raw cashews, lemon and garlic. Extra creamy and luscious, only 5 ingredients and perfect for lasagna or to spoon over a thick piece of bruschetta!
Looking for a dairy-free substitute for ricotta cheese ?
You are in the perfect place friends!
Soft, creamy and silky, this luscious cashew ricotta cheese is the real deal.
At this point in my life I’m totally convinced that cashews are pure magic and there’s nothing they can’t do. They are my heroes!
Beyond delicious and easy to make, you can use it in almost everything!
From your favorite spinach lasagna to stuffing manicotti or ravioli, on pizza, in creamy sauces, served as an appetizer spooned over garlic rubbed bruschetta and topped with roasted tomatoes. Finish with a drizzle of pesto and balsamic reduction, fresh herbs, olives, whatever rocks your taste buds <— seriously delish!
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It’s Easy to Make
Soy, Gluten & Oil-Free
From Scratch
Raw Vegan
Super Creamy
Simple
Homemade ~ Fatta in Casa.
How To Make It:
You’ll start with a quick soak of the cashews (20 minutes) in hot water that you then puree together with lemon, water and garlic until extra creamy and fluffy. Season to taste with sea salt and use it anywhere you’d like to use ricotta cheese. For sweet desserts you’ll omit the garlic of course and sweeten to taste.
Stay tuned for fluffy ricotta gnocchi, my thin crust white pizza, cookies and cheesecakes coming your way Pronto! For more vegan cheese inspiration check out my Alfredo Sauce, Mac and Cheese and this must have in the pantry Walnut Parmesan.
P.S. If you give this recipe a try please come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram.
Vegan Cashew Ricotta Cheese
The best tasting vegan cashew ricotta cheese recipe made with raw cashews, lemon and garlic. Extra creamy and luscious, only 5 ingredients and perfect for lasagna or to spoon over a thick piece of bruschetta!
Servings 6 people
Calories 244kcal
Ingredients
- 2 cups raw cashews
- 3/4 cups filtered water
- 1 lemon -juiced
- 2 cloves garlic
- 1/2 tsp sea salt
Instructions
- Cover the cashews with hot water and soak for 20 minutes. Drain and rinse and transfer them to a powerful blender. (The Vitamix is truly magical)
- Blend the cashews together with the water, lemon juice, garlic and sea salt until smooth and creamy.
- Transfer the ricotta to a bowl, cover and refrigerate for a couple of hours until chilled and thick or serve right away. You can spoon over bruschetta or use in lasagna and for other pasta dishes. Keeps well in the fridge for about five days.
Notes
- to make a dessert style ricotta to use in cannoli and other sweets, just omit the garlic and sea salt and sweeten to taste with maple syrup or powder sugar instead. I used it to make these little pumpkin cheesecakes over the holidays and they were a total hit.
- to make cashew cream use the same recipe and stretch it out a bit with more lime or lemon juice until desired consistency and tangyness is achieved.
Nutrition
Calories: 244kcal | Carbohydrates: 14g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Sodium: 201mg | Potassium: 308mg | Fiber: 1g | Sugar: 3g | Vitamin C: 10.1mg | Calcium: 22mg | Iron: 3mg
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