An incredibly easy vegan recipe using cashews and nutritional yeast to mimic true Italian ricotta cheese. Serve on bruschetta.

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Recipe Summary

prep:
10 mins
additional:
4 hrs
total:
4 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cashews into a large container and cover with several inches of cool water; let soak, 3 to 4 hours.

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  • Drain cashews and transfer to a food processor. Add lemon juice, olive oil, nutritional yeast, garlic, salt, and basil leaves. Process until thick and smooth, 3 to 4 minutes. Stop to scrape down the sides occasionally.

  • Transfer cashew mixture to an airtight container. Refrigerate for 1 to 2 hours.

Nutrition Facts

228 calories; protein 7.3g; carbohydrates 11.9g; fat 18.4g; sodium 77.7mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/24/2018
I followed the recipe as written and the 'ricotta' came out perfectly! I had tried a different variation of nut based ricotta a while back that used tofu and it was a bit of a disaster. I've been hesitant to try again because I hate to waste cashews but I'm glad I gave this a try. I made bruschetta as suggested and then used the leftover for ricotta avocado and tomato toast for breakfast! Read More
(4)
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