Soy-Free Vegan Ricotta
Elevate your plant-based cooking with this creamy, Soy-Free Vegan Ricotta recipe that’s perfect for dairy-free enthusiasts and allergy-friendly kitchens! Made with a nourishing blend of raw cashews and sunflower seeds, this recipe skips the soy and relies on wholesome ingredients to create a rich, velvety texture. Bright notes of lemon juice and apple cider vinegar pair perfectly with the nutty depth of nutritional yeast and a touch of garlic powder, offering a versatile, tangy flavor profile. This quick-prep recipe requires only 10 minutes of active time and is easy to customize to your taste. Whether spread on toast, dolloped over pasta, layered into lasagna, or served as a dip, this homemade vegan ricotta is your new go-to for dairy-free indulgence. Plus, it keeps fresh in the fridge for up to 5 days—just another reason to love this soy-free, nut-and-seed-powered staple!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 1 cup Sunflower seeds
- 2 cups Water (for soaking)
- 2 tablespoons Lemon juice
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 cup Water (for blending)
Instructions
Place the raw cashews and sunflower seeds in a medium bowl and cover with 2 cups of water. Allow them to soak for at least 4 hours or overnight for best results.
Once soaked, drain and rinse the cashews and sunflower seeds thoroughly under cool running water.
Add the soaked cashews and sunflower seeds to a high-speed blender or food processor.
Add the lemon juice, apple cider vinegar, nutritional yeast, garlic powder, salt, and 1/4 cup of water to the blender or food processor.
Blend the mixture on high until smooth and creamy, scraping down the sides as needed. Add a small splash of water if the mixture is too thick to blend, but be cautious not to overdo it—the ricotta should remain thick and creamy.
Taste and adjust seasoning, adding more salt or lemon juice if desired.
Transfer the ricotta to a bowl or container and use immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 47.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 11.6 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2232 mg | 47% | |
*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.
