Easy Homemade Vegan Ricotta

My normal vegan ricotta recipe is Andreea’s deliciously creamy almond milk ricotta, but this week I opted for a slightly chunkier cashew version. The almond version is creamier and more luxurious, but sometimes I prefer not to take the time to skin almonds, and a big batch of this cashew ricotta comes together in a food processor in less than 10 minutes. You do have to remember to put the cashews in a bowl of water to soak overnight before you go to bed though!

Suggestions for Use:

• Noodle-less veggie lasagna
• Zucchini or eggplant roll-ups
• Spread on bread or crackers or sweet potato toast
• On top of breakfast polenta
• Dolloped on top of polenta crust pizza
• Mixed with pesto
• Mixed into fresh corn polenta
• With simple summer pasta or chanterelles w/ spaghetti squash
• Mixed with sweet spices for a fig & ricotta tart or oatmeal

Easy Homemade Vegan Ricotta

Protein | Fat

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Active Time: 10 minutes

Overnight Soak: 8 hours

Servings 8

Ingredients

 

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Protein

• 10 oz cashews or cashew pieces

Fat

• 4 Tbsp good quality olive oil

Seasonings

• 2 Tbsp nutritional yeast
• 1 tsp white miso paste
• 1/2 tsp good quality sea salt
• 1/2 tsp fresh ground black pepper
• Juice of 1½ lemons

Useful Equipment

Food Processor

Instructions

 

Soak Cashews

• Soak the cashews in water overnight.

Make the Ricotta

• Discard the soaking water, rinse the cashews well, and drain.
• In a food processor, process the cashews along with the olive oil, 4 Tbsp of warm water, lemon juice, and seasonings until smooth.
• Store in the fridge for up to 5 days.

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