I was craving a vegan ricotta and decided to make my own plant -based ricotta cheese using cashews. It’s super simple and easy to make. The nutritional yeast and garlic are not necessary for the recipe but I love the tastes it gives. Nutritional yeast is also known as the vegan cheese, and adds a great punch of flavor. Plus, it is a great source of plant-based protein and B vitamins. Those following a plant-based diet may be lacking vitamin B12 vitamin. The vitamin is essential for keeping blood and nerve cells healthy. Eating foods that are fortified with vitamin B12 such as nutritional yeast may be helpful for people eating a vegan diet. Just 2 tablespoons of nutritional yeast pack in 420 percent of the daily value for vitamin B12. The specific brand I like is linked here.
Try making my zucchini ravioli or vegetarian lasagna with this recipe!
Homemade Vegan Ricotta Cheese
Serves 4
Ingredients
- 1 and 1/2 cups cashews
- 1/2 cup water
- 1 garlic cloves
- 2 tbsp nutritional yeast
- 3 tbsp fresh lemon juice
- 1/2 tsp salt
Directions
- Soak the cashews with filtered water for 3 hours. Drain the water and reserve 1/2 cup.
- Transfer the cashews, water, garlic clove, nutritional yeast, lemon juice and salt into a food processor. Blend until smooth. Place in a small bowl and in the fridge or use right away. This vegan ricotta can be stored in the fridge in an airtight container for up to 5 days.
Leave a Reply
