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Easy Homemade Vegan Ricotta
Protein | Fat
Prep Time
10
minutes
Overnight Soak
8
hours
Servings
8
Calories
Author
Katie's Conscious Kitchen
Equipment
Food Processor
Ingredients
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
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.