Easy Vegan Cashew Ricotta Cheese

This cashew ricotta cheese is yummy and too easy not to try.

I first tried this recipe years back and most recently when I used it for my Stuffed Spaghetti Squash Lasagna Boats.

How To Make Vegan Ricotta

You will need a food processor for this recipe. I have the one I've used for years linked on Amazon kitchen picks (I do get a small affiliate commission from anything shared from my Amazon storefront).

How To Use Vegan Ricotta

Use this vegan cashew ricotta cheese on lasagna, toast, baked ziti, desserts and more.

Easy Vegan Cashew Ricotta Cheese Recipe

• 2 cups of soaked cashews (soak in hot water at least 20 mins or overnight in warm/room temperature water)

• 3 tbsp of distilled white vinegar (can be subbed with apple cider vinegar)

• 1/4 cup of water

• 1 tsp of sea or table salt

• 1 tsp of cracked or black pepper

• 1 tsp of garlic powder

• 1 tsp of onion powder

• Optional: 1 tbsp of nutritional yeast

Fresh Cashew Ricotta Cheese

Directions:

Blend all ingredients until it is a ricotta cheese texture. This normally takes me about 2 minutes and I will stop it in between to push/merge ingredients back to the bottom to ensure it is all fully processed. Keep an eye on it and check the texture.

That's it! If you make this easy vegan Cashew Ricotta, I want to know! Comment here or tag me on social!