Vegan Ricotta Cheese
This Vegan Ricotta is creamy, flavorful, and made with cashews. This homemade, plant based cheese can be used to replace ricotta in any recipe!
Servings: 2 cups
- 2 cups roasted, salted cashews
- 1/2 teaspoon salt plus more to taste, if desired
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 3/4 cup water plus more to thin, if necessary
Place cashews, salt, pepper, garlic powder, Italian seasoning, basil, nutritional yeast, lemon juice, and water into a high powered food processor.
Process, scraping down the sides as needed, until desired texture is reached.
Thin with more water, if necessary, then taste and re-season, if desired.
Use as desired and enjoy!
Take 5 seconds to . We greatly appreciate it!
Serving: 0.25cups | Calories: 203kcal | Carbohydrates: 12g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Sodium: 366mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg