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Try out this cashew-based vegan ricotta cheese for your next Italian meal. It has all the flavor but without the cow, an excellent cheese alternative for those with lactose sensitivities.

Vegan Ricotta

Recipe: Vegan Ricotta

Serving size: 395.75 g
Servings per recipe: 4
Prep time: 15 minutes

  • 2 C Raw cashews, soaked for at least 2 hours, then drained
  • 2 Garlic cloves
  • 3 tbsp Lemon juice
  • ¼ C Plain non-dairy milk (unsweetened)
  • 1½ tbsp Extra virgin olive oil
  • 2 tbsp Honey
  • ½ tsp Salt

Directions

Add soaked cashews, garlic, lemon juice, non-dairy milk, and oil to your food processor. Process until smooth, scraping down the sides as necessary. If your ricotta is too dry, add a bit more non-dairy milk. Process for about 5 minutes to get a smooth “cheese” like consistency. Season with salt to taste.

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Nutrition Facts

Serving size:

Calories 429.45
Total Fat 35.49
Saturated Fat 6.71
Trans Fat 0
Cholesterol 0
Sodium 309.20
Total Carbohydrate 23.49
Dietary Fiber 2.02
Total Sugars 4.17
Includes 0 Added Sugars
Protein 10.58
Vitamin D 0
Calcium 36.63
Iron 4.03
Potassium 403.03