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–+ servings

Cashew Ricotta Cheese

Lauren Casolaro
Made with just 5 simple ingredients, this thick and creamy cashew ricotta cheese is the perfect substitute for dairy-based ricotta. It's easy & quick to make and tastes just like the real deal!
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Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Basics
Cuisine Italian
Servings 4
Calories 206 kcal

Equipment

Ingredients
 

  • 1 ½ cup (340 g) raw cashews soaked
  • 1-2 tbsps (12-24 g) lemon juice
  • 1 tablespoon (5 g) nutritional yeast
  • 1-2 (8 g) garlic cloves
  • ⅓ cup (75 g) water
  • sea salt and pepper to taste

Instructions

  • Start by soaking your cashews either overnight, by boiling them in water for 10-20 minutes, or by microwaving them in a bowl with water for 5 minutes.
    1 ½ cup raw cashews
  • Add soaked cashews, lemon juice, nutritional yeast, garlic cloves, and water to a food processor. Blend until smooth, scraping down the sides of the food processor with a rubber spatula as needed. 
    1-2 tbsps lemon juice, 1 tablespoon nutritional yeast, 1-2 garlic cloves, ⅓ cup water, 1 ½ cup raw cashews
  • Add your desired amount of salt and pepper, taste and adjust as desired. Give it a stir to combine and enjoy!
    sea salt and pepper

Notes

Store leftover ricotta in an airtight container in the fridge for up to 5-7 days or in the freezer for up to 3 months. 
Nutritional values are estimates only. See our full nutrition disclosure here. 

Nutrition

Serving: 4TablespoonsCalories: 206kcalCarbohydrates: 12.8gProtein: 6.1gFat: 16gSaturated Fat: 2gSodium: 7mgFiber: 1.5gSugar: 3g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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