Description
Cashew Ricotta is a vegan ricotta cheese recipe that is perfect for vegan pasta dishes and sauces. It's creamy and versatile, so you can be creative. Have fun experimenting!
Ingredients
Units
Scale
- 400g (2 1/2 cups) raw cashew nuts, soaked in water overnight
- 250ml (1 cup) water
- 30ml (2 tbsp) apple cider vinegar
- 33g (3 tbsp) nutritional yeast
- 2 garlic cloves, peeled
- 2g (1 tsp) onion powder
- salt and pepper, to taste
Instructions
- Place the drained, soaked cashews in the blender, along with water, vinegar, garlic, yeast and onion powder.
- Blend until smooth and season to taste.
- Serve as a dip with crackers and vegetable crudites, or in Italian dishes such as this vegan rotolo. Enjoy!
Notes
Alternatively, if you didn’t soak the cashew nuts in water overnight, you can use a shortcut by pouring boiling water over them and soaking the nuts for 10 minutes. Drain and proceed with the recipe.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Blend
- Cuisine: Italian