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:

Easy Homemade Vegan Ricotta

Protein | Fat
Prep Time: 10 minutes
Overnight Soak: 8 hours
Servings: 8
Recipe From: Katie’s Conscious Kitchen

Ingredients*

Protein

  • 10 oz cashews or cashew pieces

Fat

  • 4 Tbsp good quality olive oil

Seasonings

Suggested Equipment*

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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*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.

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3 Comments

  1. Pingback: Pesto Ricotta Veggie Roll-Ups | Katie's Conscious Kitchen

  2. Looks good

  3. Pingback: Sexy Toast (6 Variations) | Katie's Conscious Kitchen

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