Creamy Vegan Ricotta
Creamy, smooth, and flavorful, this vegan ricotta cheese is easy and the perfect addition to any of your favorite pasta dishes or snacks.
Ingredients
- 1/2 cup cashews, soaked overnight (or in boiling water for 10 minutes)
- 1 14 oz block tofu, firm
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice, fresh
- 1 tsp onion powder
- 1/8 tsp garlic powder
- 1/2 tsp sugar
- 3/4 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Instructions
- Soak the cashews in water for at least 8 hours. If you are short on time, use boiling water instead and soak for a minimum of 10 minutes.
- Place all of the ingredients in a food processor and blend until you've reached the desired consistency. (1 - 2 minutes)
- Taste and adjust seasonings to your liking.
- The ricotta is finished and ready for use. Any leftovers will store in an air tight container in the fridge for 7 days.
Notes
FAQ
Can I make this nut-free/soy-free? - Yes. You can have one or the other, but not both. Simply substitute cashews for the tofu if you are looking for soy free, and the inverse if you are looking to make this nut free.
Does speeding up the soaking process on the cashews affect the texture? - It may slightly. Ricotta is not typically a perfectly smooth cheese to begin with, so it's not that big of a deal if you have to rush soak your cashews.
*see post above for notes about omissions, uses, and suggestions.*
Essential Tools
Food Processor
Spatula