Paleo Vegan Ricotta
Creamy, tangy, and dairy-free, this Paleo Vegan Ricotta is a versatile plant-based alternative perfect for any recipe that calls for ricotta cheese. Made with protein-packed raw cashews, fresh lemon juice, and the cheesy flavor of nutritional yeast, this recipe blends together in just 10 minutes and requires no cooking! The addition of garlic and apple cider vinegar gives it a savory, balanced flavor, while optional fresh basil provides an herby twist. Whether used as a spread, a pasta filling, or a topping for your favorite dishes, this vegan and paleo-friendly ricotta is easy to make, customizable, and irresistibly smooth. Plus, it’s gluten-free, soy-free, and can be stored in the fridge for up to five days, making it a convenient, healthy option for meal prepping.
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Nutritional yeast
- 1 small Garlic clove
- 2 tablespoons Filtered water
- 0.5 teaspoon Sea salt
- 2 leaves Fresh basil (optional, for garnish or added flavor)
Instructions
Place the raw cashews in a bowl and cover them with boiling water. Let them soak for 20 minutes to soften. Alternatively, soak the cashews in room temperature water overnight if you prefer a no-heat method.
Drain and rinse the soaked cashews thoroughly, then transfer them to a food processor or high-speed blender.
Add the lemon juice, apple cider vinegar, nutritional yeast, garlic clove, filtered water, and sea salt to the blender or food processor.
Blend or process the mixture until it becomes smooth and creamy. Scrape down the sides as needed to ensure the texture is uniform.
Taste the mixture and adjust the seasoning if necessary. Add more lemon juice or a pinch of salt based on your preferences.
If desired, stir in finely chopped fresh basil for an herby flavor before serving.
Use immediately or transfer the ricotta to an airtight container and refrigerate for up to 5 days.
Serve as a spread, filling, or topping for your favorite paleo and vegan dishes!
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.6 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 998 mg | 21% | |
*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.
