{"id":9087,"date":"2025-01-17T14:20:28","date_gmt":"2025-01-17T08:50:28","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=9087"},"modified":"2025-01-17T14:27:26","modified_gmt":"2025-01-17T08:57:26","slug":"cashew-ricotta-cheese","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/cashew-ricotta-cheese\/","title":{"rendered":"Cashew Ricotta Cheese"},"content":{"rendered":"\n

Cashew ricotta cheese <\/strong>is gooey, creamy, and so addictive. Made with basic ingredients, it\u2019s a wonderful vegan cheese alternative. You\u2019ll love it from the first bite!<\/p>\n\n\n\n

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I love a good cheddar or Parmesan, but being lactose intolerant, I\u2019m forced to live without their velvety, melt-in-your-mouth goodness.\u00a0Yes, there are vegan cheese substitutes available in stores. I\u2019ve tried several, but they are a splurge!<\/p>\n\n\n\n


So, I decided to make vegan cashew ricotta cheese at home. Take pre-soaked cashews and add salt, pepper, garlic, and lemon juice. Blend, and that's it! You've got one of the most delicious dairy-free cheese substitutes. The creaminess of the cashews is fantastic, and the texture is bang on!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

Let me tell you, this cashew cheese is out of this world. The recipe is super easy, and you need just four ingredients: salt, garlic, cashews, and water. Everything else is optional.<\/p>\n\n\n\n

Besides being a total cinch to make, cashew ricotta cheese is very versatile in terms of flavoring. Roasted red pepper cashew sauce<\/a> is a must-try! <\/p>\n\n\n\n

Cashew cheese is also a great vegan alternative and great in any recipe that needs a substitute for cheese.<\/p>\n<\/div><\/div>\n\n\n\n

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Cashew Ricotta Cheese Ingredients<\/h2>\n\n\n\n
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Cashews<\/strong> need to be soaked. You can either soak them overnight in the fridge in cold water. Or in boiling water for 10 to 15 mins. Or room-temperature water for 20 mins.<\/p>\n\n\n\n

Seasoning:<\/strong> Use salt and pepper to taste.<\/p>\n\n\n\n

Garlic <\/strong>is essential to the ricotta cheese recipe. It adds so much flavor!<\/p>\n\n\n\n

Smoked<\/strong> paprika <\/strong>gives the cheese an imperceptibly smoked flavor and kick of chili.<\/p>\n\n\n\n

Lemon juice<\/strong> enhances the ricotta's flavor and makes it tangy.<\/p>\n\n\n\n

Nutritional yeast<\/strong> gives the ricotta a deep umami flavor. Don\u2019t have it? Don\u2019t worry. The vegan cheese still tastes great without it!<\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Flavoring<\/strong>: I love the flavor of garlic and paprika in ricotta, but pick your preference. Everything works perfectly with this creamy vegan ricotta cheese. Thyme and oregano make it herby and savory.<\/p>\n\n\n\n

You can add dill, parsley, red chili flakes, or even chop up some fresh green onions. Roasted bell peppers, olives, and sun-dried or roasted tomatoes (like I did with my creamy whipped feta<\/a> dip) are a great addition too.<\/p>\n\n\n\n

Without yeast:<\/strong> Nutritional yeast is easily available in supermarkets and online. If you don\u2019t have any, make the cheese without it. It turns out to be just as delicious.<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Cashew Ricotta?<\/span><\/h2>\n\n\n\n

What's a great recipe? One that's done in 3 simple steps and is foolproof! I kid you not. The ricotta cheese is really that easy to make.<\/p>\n\n\n\n

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Step 1:<\/strong> Soak the cashew nuts - You can soak them for 2-3 hours in room temperature water, or you can soak them in boiling water for 10-15 minutes. Drain them well.<\/p>\n\n\n\n

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Step 2:<\/strong> Combine all the ingredients in your food processor.<\/p>\n\n\n\n

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Step 3:<\/strong> Blend until smooth and creamy. Taste and adjust for seasoning. Transfer to an air-tight container and store in the refrigerator for 5-6 days.<\/p>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n