Cashew Ricotta Cheese
Cashew ricotta cheese is gooey, creamy, and so addictive. Made with basic ingredients, it’s a wonderful vegan cheese alternative. You’ll love it from the first bite!
Servings: 10 Servings
Calories: 77kcal
Ingredients
- 1 cup Cashews, soaked
- 1 tbsp Nutritional yeast
- 3/4 tsp Smoked paprika
- 1.5 tbsp Lemon juice
- 2 cloves Garlic, finely chopped
- 1/4 cup Water You may need more
- Salt and Black pepper to taste
Instructions
- 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 and rinse the soaked nuts.
- Combine all the ingredients in your food processor. Process until creamy. Taste and adjust the seasoning. If it's too thick, add some more water.
- Store in an airtight jar in the refrigerator for 5-6 days. You can use it immediately in any dish you like or serve with crackers/toasts. Enjoy!
Video
Notes
- Soak the cashews. Soft and plump cashews are easier to blend and make the ricotta more flavorful.
- Use a little water when blending the ingredients. If the texture is too thick, add more.
- To get a grainy coarse textured cheese, pulse the ingredients in a blender or food processor.
- For a silky cashew cheese, blend till completely smooth like I did this time.
- Taste test after blending and adjust for seasoning.
- More lemon juice would make the cashew ricotta cheese piquant.
Nutrition
Serving: 1 Serving | Calories: 77kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg