Homemade Vegan Cashew Ricotta
Try this Homemade Vegan Cashew Ricotta recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 clove garlic
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon nutritional yeast
- 1 1/2 cups raw cashews
- 1 teaspoon white miso paste
- 1/4 cup unsweetened non-dairy milk of choice (i used soy)
- 1/4 cup water (use as needed to desired consistency)
- additional garnishes (optional)
- Carbohydrate 77.708329169745 g
- Cholesterol 0 mg
- Fat 96.2047166660977 g
- Fiber 9.76550000842253 g
- Protein 37.8045083324724 g
- Saturated Fat 18.9593183332255 g
- Serving Size 1 1 batch (254g)
- Sodium 215.052082981016 mg
- Sugar 67.9428291613224 g
- Trans Fat 4.4234233332931 g
- Calories 1244 calories
Cover cashews in plenty of water and let soak for at least 2 hours. OR if you want to make this right away, boil the cashews for 10 minutes until tender.Drain your cashews and toss them in a food process with everything else.Blend it all up, stopping to scrape down the sides every now and then until you reach your preferred ricotta texture.Garnish as you like. You could use lemon zest, chives, black pepper, a drizzle of olive oil, chili flakes, or just leave it as is.
