Vegan Ricotta Cheese that’s homemade, herbed up, and prepped in five minutes. A soy-free, plant-based cheese that’s as tasty and versatile as the traditional version!
Vegan Ricotta Cheese
Soaked raw cashews make up the base for my recipe. I love the cheesy flavor and creamy texture that cashews add to everything. They also bring the light sweet notes that are familiar in traditional ricotta cheese–but with all the goodness of a plant-based ricotta cheese.
You can soak your cashews in a bowl of water in the refrigerator overnight or use the method I am fond of: quick soak. Throw two cups of cashews in a bowl and cover them with very hot water. Ignore them for two hours, then rinse and toss them in your food processor or blender. If you are reading this and thinking nice for you, but I have a cashew allergy! Hope is not lost! Though I haven’t tried it, this recipe should work great with macadamia nuts as a substitute.
I added herbs to my base recipe which makes the perfect ‘cheesy’ filling for lasagna or manicotti. Or. . . place the vegan ricotta in a bowl, drizzle with some olive oil, sprinkle with salt and pepper and you’ve got a nice cheese spread to add to your vegan cheese platter. It’s mouth-watering on a gluten-free cracker, crostini or toasted tortilla!
To Herb or Not to Herb
Ricotta Cheese isn’t just for savory dishes. Make my Vegan Ricotta Cheese and omit the basil, oregano, garlic and black pepper — now you have basic ricotta cheese. This can be used in everything from cheesecake to cannoli. Layer it with fresh fruit for a delightful parfait! The possibilities are endless!! This recipe was such a hit in our house I had to make an extra batch to photograph — hungry hands ate my subject! Enjoy!