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Vegan Cashew Ricotta Cheese – Downshiftology

Oleh : DominoQQ

This vegan cashew ricotta cheese is light, fluffy, and perfect for comforting meals when you need a dairy-free, cheesy touch. Bonus – it comes together in a snap thanks to raw cashews, and a handful of pantry-friendly items.

Vegan cashew ricotta cheese in a bowl

Whether you’re vegan or not, everyone should give this cashew ricotta cheese a try. Why? Because it’s so darn easy to make and perfect for including more dairy-free, plant-based options to your routine. And if that doesn’t convince you, it tastes just like real ricotta with its irresistibly creamy, slightly grainy texture.

I love to slather a thick layer of this vegan cashew ricotta in recipes like my zucchini lasagna, or even on a slice of gluten-free bread with fresh berries and a drizzle of honey. But, that’s just the tip of the iceberg on the many ways you can use it. So yes, you can say this vegan ricotta is extremely versatile!

Ingredients for vegan cashew ricotta cheese on a table.

The Best Cashew Ricotta – 7 Easy Ingredients

If you haven’t ventured into the world of cashew-based recipes, you’re in for a treat. It’s the key ingredient that gives this ricotta its natural creaminess! Then, a combination of nutritional yeast and lemon juice adds a punchy, cheesy flavor that mimics real ricotta. Yep, it’s a quick blend of the simplest ingredients! Here’s the full breakdown.

  • Cashews: Make sure to use plain raw cashews – not roasted or salted, as that will impact the flavor.
  • Water: Just 1/2 cup is needed to help blend everything together.
  • Lemon Juice: Fresh lemon juice gives it a sharp, zingy taste.
  • Nutritional Yeast: The beauty of nutritional yeast is that it adds a wonderfully cheesy flavor, without any cheese! Plus, it’s a rich source of Vitamin B.
  • Garlic: Just one clove is needed, but you can always add more if you want a more garlicky taste.
  • Salt & Pepper: The last additions for a savory touch.

How To Make Vegan Cashew Ricotta

Unlike real ricotta cheese where you have to boil, stir, and strain – this vegan version is so much easier to make. The only thing you need to remember to do is soak the cashews the night before, which is why I mention that this is a crucial step down below.

Soaking cashews in a bowl for vegan cashew ricotta cheese.

Otherwise, all you need to do is add all the ingredients into a food processor and blend away! Just make sure to scrape down the sides as you blend, so that everything gets mixed together evenly. The results should be a smooth, slightly grainy, ricotta-like texture.

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