Description
A creamy and delicious plant-based alternative to traditional ricotta cheese, perfect for pasta, spreads, and more.
Ingredients
Scale
- 1.5 cups (210g) raw cashews (soaked overnight)
- 1/4 cup (60 mL) water
- 2 tablespoons pickle juice (or distilled white vinegar)
- Zest of 1/2 medium lemon
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup (20g) nutritional yeast
- 2 garlic cloves, finely chopped
- 1/2 tablespoon white miso paste
- 3/4 teaspoon onion powder
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon extra virgin olive oil
Instructions
- Soak the cashews in cool water for at least 8 hours or overnight. Drain and rinse.
- In a food processor, combine the soaked cashews with water, pickle juice, lemon zest, and lemon juice. Blend until smooth and creamy.
- Add nutritional yeast, garlic, miso paste, onion powder, salt, pepper, and olive oil. Pulse until combined and adjust seasoning as needed.
- Transfer to an airtight container and refrigerate for 1 to 2 hours before using.
Notes
Store in an airtight container in the fridge for up to one week or freeze for up to three months. Taste and adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Spread
- Method: No Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 85
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan ricotta, cashew cheese, dairy-free, plant-based, healthy spread
