Description
A creamy and flavorful vegan ricotta cheese made from nuts and herbs.
Ingredients
Scale
- 1 cup raw cashews, soaked for 4 hours
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 clove garlic
- 1 teaspoon salt
- 1/4 cup water
- 1 tablespoon fresh basil, chopped
Instructions
- Drain and rinse soaked cashews.
- Add cashews, nutritional yeast, lemon juice, garlic, salt, and water to a blender.
- Blend until smooth and creamy.
- Stir in chopped basil.
- Taste and adjust seasoning if needed.
- Transfer to a container and refrigerate for at least 30 minutes before serving.
Notes
- Serve on pasta, toast, or as a dip.
- Store in an airtight container in the fridge for up to one week.
- Feel free to add other herbs for flavor variations.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dairy Alternatives
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan ricotta cheese, dairy-free cheese, plant-based ricotta