This homemade vegan ricotta cheese has the perfect tang and texture — just like the real thing! It’s creamy and slightly sweet, acting as an ideal flavor and nutrient boost to both savory and sweet recipes. It comes together quickly and easily. You might be surprised by how many ingredients you already have in your pantry. The fresh lemon juice and apple cider vinegar pack just the right amount of punch and are balanced by the touch of salt and creamy blended cashews.
How to Make Homemade Vegan Ricotta Cheese
If possible, soak your nuts (raw, unsalted cashews) in advance for an extra oomph of creaminess. Add the rest of the ingredients into a food processor and blend away until you achieve the perfect texture — creamy, with a few lumps. It comes together so easily and so quickly, there is no excuse not to have this around!
All About Cashews
Raw cashews serve as the nutrient-dense base of this vegan cheese. Cashews offer plant-based protein and are considered an excellent source of copper and a good source of magnesium, manganese, vitamin K, phosphorous and zinc. They also offer iron and vitamin B6. The nutrition facts for the vegan ricotta cheese are listed below the recipe and are much more ideal as compared to store-bought dairy ricotta.
I buy raw, unsalted cashews in the bulk section of my grocery store and store them in my refrigerator in a large mason jar that is airtight. In the refrigerator cashews can last up to six months. They can actually last up to a year if you store them in your freezer.
If You Are Allergic to Cashews
If you have a cashew sensitivity or allergy you can substitute raw blanched slivered almonds. You can also use a combination of the two nuts if you wish. The results are extremely similar in texture and flavor.