Vegan Ricotta Spread
This Vegan Ricotta Spread is thick and creamy and requires just a few ingredients. It's easy to make and super versatile. Great as a dip, spread, or in any of your favorite Italian recipes where traditional ricotta cheese is used.
Servings: 8 servings
Calories: 124kcal
Equipment
Ingredients
- 1 ½ cups unsalted raw cashews
- ⅓ cup water
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar or white distilled vinegar
- 1 clove garlic peeled (or ½ teaspoon garlic powder)
- 1 tablespoon nutritional yeast optional
- ½ teaspoon salt
Instructions
- Soak the cashews in hot water for 2 to 3 hours (or overnight). Drain and rinse.
- Add the drained cashews and all other ingredients to a food processor.
- Process until soft and creamy, but not completely smooth.
Notes
~ Use unsalted raw cashews.
~ Soak the cashews in hot water so they blend up creamy.
~ If you're short on time, do a quick soak: boil the cashews in water for 15 to 20 minutes. Note: the longer soak produces better results.
~ Use a food processor for best texture. This vegan ricotta is too thick to work in a blender.
~ Process until creamy, but not completely smooth. You may need to stop and scrape down the bottom and side a few times.
~ Taste and adjust seasoning as needed.
~ For a nut-free option, use sunflower seeds or extra-firm tofu (drained and patted dry). If using tofu, do not add water to the recipe.
~ For a sweet ricotta dessert spread, omit the garlic and nutritional yeast and add 1 to 2 tablespoons of powdered sugar.
Nutritional facts calculated based on 3 tablespoons per serving.
Nutrition
Calories: 124kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 116mg | Potassium: 18mg | Fiber: 1g | Sugar: 2g