Easy Vegan Cashew Ricotta
This Vegan Ricotta is creamy and indulgent, just like the dairy-based classic, but made with wholesome ingredients. Super easy to make in just 10 minutes and can be used in any recipe that calls for dairy-based ricotta. It’s also versatile, and works great as a dip or spread.
Foto: Rainbow Plant Life
Ingredients
- 1 ½ cups (210g) raw cashews
- ¼ cup (60 mL) water
- 2 tablespoons pickle juice ((or distilled white vinegar)*)
- Zest of ½ of a medium lemon**
- 3 tablespoons freshly squeezed lemon juice
- ¼ cup (20g) nutritional yeast
- 2 g arlic cloves, (finely chopped)
- ½ tablespoon white miso paste
- ¾ teaspoon onion powder
- 1 teaspoon kosher salt, (plus more to taste)
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon extra virgin olive oil
Steps
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Soak the cashews overnight: Add the cashews to a bowl, cover with cool water, and leave to soak overnight, or for a minimum of 8 hours.*** Drain the soaked cashews and rinse with fresh water.
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Add soaked and drained cashews to a food processor**** bowl with the water, pickle juice, lemon zest, and lemon juice and blend until the mixture comes together and is smooth as possible.
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Add the nutritional yeast, garlic, miso, onion powder, salt, pepper, and olive oil, and pulse repeatedly until the mixture resembles ricotta cheese, scraping down the sides as you go. If you want a smoother texture, blend instead of pulse.
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Taste, and adjust the flavors to your taste. Add 1 more tablespoon of pickle juice for tanginess, more salt for saltiness, the rest of the lemon zest for more lemon flavor, or more olive oil for more richness.
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You can use now, but I like to store it in the fridge for 1 to 2 hours to further thicken. Store leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 1.5 cups | - | - | |
| 0.25 cup | - | - | |
| pickle juice | 2 tablespoons | - | - |
| Zest of ½ of a medium lemon** | - | - | - |
| freshly squeezed lemon juice | 3 tablespoons | - | - |
| 0.25 cup | - | - | |
| arlic cloves | 2 g | - | - |
| white miso paste | 0.5 tablespoon | - | - |
| onion powder | 0.75 teaspoon | Rp 8.000/100g | Rp 300 |
| kosher salt | 1 teaspoon | - | - |
| freshly cracked black pepper | 0.5 teaspoon | - | - |
| extra virgin olive oil | 1 tablespoon | - | - |
*Estimated market prices, may vary by region
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