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
- 2 cups raw cashews
- 3/4 cups filtered water
- 1 lemon -juiced
- 2 cloves garlic
- 1/2 tsp sea salt
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.
- 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.
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