Low Sodium Vegan Ricotta
Discover a deliciously creamy and nutritious dairy-free alternative with this Low Sodium Vegan Ricotta! Perfect for health-conscious cooks and those following plant-based diets, this recipe features soaked cashews and firm tofu blended to perfection, creating a texture that mimics traditional ricotta cheese. Enhanced with a zesty touch of lemon juice, the savory depth of nutritional yeast, and aromatic garlic and onion powders, it delivers incredible flavor without relying on added salt. Fresh basil lends optional herbal notes for an elegant finish. Ready in just 10 minutes, this versatile ricotta is ideal for layering in lasagna, spreading on crusty bread, or serving as a dip. Completely customizable, low in sodium, and packed with wholesome ingredients, it’s a must-try vegan staple that proves healthy can be delicious!
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Recipe Information
Ingredients
- 1 cup (soaked in water for 4-6 hours or overnight) Raw cashews
- 1 block (14 ounces, drained) Firm tofu
- 3 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 3 tablespoons Unsweetened almond milk (or any plant-based milk)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.25 teaspoon Ground white or black pepper
- 2 tablespoons Fresh basil (optional, finely chopped)
Instructions
1. Drain the soaked cashews and add them to a high-powered blender or food processor.
2. Crumble the firm tofu into the blender/food processor.
3. Add lemon juice, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, and pepper to the blender/food processor.
4. Blend until the mixture is smooth but still slightly textured (similar to ricotta cheese). Scrape down the sides as needed to ensure even blending. If the mixture is too thick, add a splash more plant-based milk, one tablespoon at a time.
5. Taste and adjust seasonings if necessary. Remember that this is a low-sodium recipe, so avoid adding salt.
6. If desired, fold in finely chopped fresh basil for extra flavor.
7. Transfer the ricotta to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve as a filling for lasagna, spread on toast, or use as a dip. Store in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 12.7 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 755 mg | 58% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1658 mg | 35% | |
*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.
