Paleo Whipped Ricotta
Paleo Whipped Ricotta is a creamy, plant-based twist on the classic cheese spread, perfect for those following a paleo or dairy-free lifestyle. Made with soaked raw cashews, this simple recipe blends together wholesome ingredients like lemon juice, nutritional yeast, and apple cider vinegar to achieve a luscious, velvety texture and rich, tangy flavor reminiscent of traditional ricotta. With just 10 minutes of prep and no cooking required, this versatile dish can be served as a dip with fresh veggies, spread over paleo-friendly crackers, or dolloped on roasted vegetables and salads. It’s a delightful, health-conscious addition to your appetizer or snack lineup—loaded with flavor, naturally dairy-free, and effortlessly easy to make!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 2 cups Filtered water (for soaking)
- 0.25 cup Filtered water (for blending)
- 2 tablespoons Lemon juice
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Sea salt
- 1 teaspoon Apple cider vinegar
Instructions
Place the raw cashews in a bowl and cover them with 2 cups of filtered water. Allow them to soak for at least 4 hours or overnight. This softens the cashews and makes them easier to blend.
After soaking, drain and rinse the cashews thoroughly under running water.
In a high-speed blender or food processor, combine the soaked cashews, 1/4 cup of filtered water, lemon juice, olive oil, nutritional yeast, garlic powder, sea salt, and apple cider vinegar.
Blend on high until the mixture is smooth and creamy, pausing occasionally to scrape down the sides of the blender or processor. This may take 1-2 minutes depending on the strength of your blender.
Taste the whipped ricotta and adjust the seasoning as needed, adding more salt, lemon juice, or nutritional yeast to suit your preference.
Transfer the whipped ricotta to a serving dish. It can be enjoyed immediately or stored in an airtight container in the refrigerator for up to 5 days.
Serve the Paleo Whipped Ricotta as a dip with fresh vegetables, as a spread on paleo-friendly crackers, or as a topping for roasted vegetables or salads.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 895 mg | 19% | |
*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.
