Low Carb Vegan Ricotta
Indulge in a guilt-free creamy delight with this Low Carb Vegan Ricotta recipe, a versatile plant-based alternative perfect for those prioritizing low-carb and dairy-free living. Made with wholesome ingredients like raw cashews and protein-packed firm tofu, this vegan ricotta boasts a tangy flavor profile enhanced by fresh lemon juice, nutritional yeast, and a hint of garlic. Ready in just 15 minutes, the easy no-cook process involves blending everything to a smooth, yet slightly textured consistency, mimicking the richness of traditional ricotta. Customize it with fresh basil for an herby twist, and use it to elevate pasta dishes, lasagnas, stuffed vegetables, or as a luscious dip. With minimal prep and maximum flavor, this creamy, dairy-free ricotta is a must-try staple for your plant-based and low-carb recipes collection!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 1 block (about 14 oz) Firm tofu
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 3 tablespoons Water
- 2 tablespoons Fresh basil (optional, for garnish or mixing)
Instructions
Place the raw cashews in a bowl and cover them with hot water. Let them soak for 10 minutes to soften.
While the cashews are soaking, drain the block of tofu and pat it dry with a clean kitchen towel or paper towels.
In a food processor or high-speed blender, combine the softened cashews (drained), tofu, lemon juice, nutritional yeast, garlic powder, salt, black pepper, and water.
Blend the mixture until smooth but slightly textured, resembling traditional ricotta cheese. Stop to scrape down the sides of the blender as needed.
Taste the ricotta and adjust the seasoning with more salt, pepper, or lemon juice, if desired.
For an herby twist, stir in finely chopped fresh basil at this stage, or save it as a garnish when serving.
Transfer the ricotta to an airtight container. It can be used immediately or chilled in the refrigerator for an hour to enhance the flavors.
Store leftovers in the fridge for up to 5 days. Enjoy your Low Carb Vegan Ricotta in any dish that pairs with creamy, cheesy perfection!
Nutrition Facts
Calories |
1033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 12.3 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 659 mg | 51% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1678 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
