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I often come across recipes that call for plant based ricotta and typically I shy away from them thinking that it would be a pain in the ass. Well let me tell you that since I actually made this plant based ricotta, I realize that my misgivings were unfounded. This is a simple and delicious recipe that only requires you to plan ahead by a few hours, and even I can manage that. So give it a go, you won’t be disappointed. This is a creamy and flavourful addition to any Italian style dish.

Plant Based Ricotta
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Plant Based Ricotta

Course: MainCuisine: Vegan, Gluten FreeDifficulty: Easy
Servings

4

servings
Prep time

2

hours 

10

minutes
Total time

2

hours 

10

minutes

Ingredients

  • 1 1/2 cups of raw cashews

  • Juice of a lemon

  • 2 Tbsp of nutritional yeast

  • 1/2 tsp of garlic powder

  • 1/2 tsp of onion powder

  • Salt and pepper to taste

  • 1/2 cup of cold water

Directions

  • Put the cashews in a large bowl, cover with water and let soak for 2 hours. (That’s the plan ahead part)
  • Once the cashews have soaked, drain the water and add the nuts to a blender.
  • Add the lemon juice, nutritional yeast, garlic powder, onion powder, salt and pepper to the blender.
  • Blend the mixture, adding a little water at a time until you get a nice, creamy consistency.
  • That’s it!

Notes

    Plant Based Ricotta