Italian•healthy
Vegan Cashew Ricotta Cheese
This easy vegan cashew ricotta cheese is light, fluffy, and perfect for comforting meals where you need a dairy-free, cheesy touch!
- Prep time
- 10 min
- Cook time
- 5 hr 43 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups raw cashews (soaked overnight and drained)
- ½ cup water
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 small garlic clove
- ½ teaspoon kosher salt
- pinch of freshly ground black pepper
Instructions
- 1
In a large bowl with water, soak the cashews overnight.
- 2
In a food processor, blend the cashews, water, lemon juice, nutritional yeast, garlic, salt, and pepper for about a minute scraping down the sides as needed until you've got an almost smooth, ricotta like texture.