It’s delicious on pizza, pasta, lasagna, salads, and more! Or enjoy as a dip with crackers and sliced veggies. We hope you LOVE this vegan ricotta! It’s: But if you have a small food processor, it may be more possible. Though it may be tempting to try making a smaller batch instead of freezing extra ricotta, we’ve found it doesn’t work well because there isn’t enough volume. We typically keep it in the fridge where it will last up to 1 week, but it can also be frozen for longer-term storage.
And voila! You have homemade vegan ricotta made with real food ingredients! It all gets blended up in a food processor (or blender) with water until it turns into a thick yet spreadable paste. Then garlic powder and salt add even more flavor. We’ve previously made versions using almonds, macadamia nuts, and even tofu! But this cashew version is our current favorite.Ĭashews are used as the base to mock the richness of dairy ricotta, while lemon adds tang and nutritional yeast adds a “cheesy” element. There are many ways to make vegan ricotta.
HEB VEGAN CASHEW RICOTTA HOW TO
It’s believed to have roots dating back to ancient history ( source).īut did you know that ricotta is not technically cheese ( source)?! We were surprised too! It’s actually made from whey, which is a by-product of cheese making.Įither way, we love its taste and versatility, but wanted to make a dairy-free version for those who can’t or choose not to consume dairy products! How to Make Vegan Ricotta Ricotta is a soft, mild “cheese” popular in Italian cuisine and used in dishes such as ravioli, lasagna, tortellini, and crepes.
The result is a light, fluffy ricotta that comes together fast in a food processor or blender. It’s also no secret that Italian food and cheese go hand in hand.īut what’s pasta and pizza without cheese? So we remedied this by experimenting with a SUPER quick vegan ricotta cheese made with 5 simple ingredients: quick-soaked cashews, fresh lemon juice, garlic powder, salt, and nutritional yeast. Lately we’ve been on a pizza and pasta kick, and it’s no secret that we also have a thing for dairy-free cheese.
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