Vegan Whipped Ricotta
Discover the creamy, dreamy world of Vegan Whipped Ricotta—a plant-based twist on the classic that’s as versatile as it is delicious! Made with a luscious blend of soaked cashews, soft tofu, nutritional yeast, and a touch of fresh lemon juice, this ricotta substitute achieves the perfect balance of richness and tang. Whipped to silky perfection in just 10 minutes, this recipe delivers bold flavor without dairy, making it ideal for vegans and ricotta lovers alike. Customize it with fresh herbs for an extra burst of freshness and use it as a dip, spread, or topping for everything from veggies and toast to pastas and pizzas. Quick, creamy, and packed with wholesome ingredients, this vegan whipped ricotta is sure to become a kitchen staple.
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 1 cup Soft tofu (silken or regular)
- 2 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Extra virgin olive oil
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 2 tablespoons Unsweetened plant-based milk (e.g., almond or oat milk)
- 1 tablespoon Optional fresh herbs (e.g., basil, thyme, or parsley)
Instructions
Add the raw cashews to a bowl and cover them with boiling water. Let them soak for 10 minutes to soften, then drain and rinse well.
In a high-speed blender or food processor, add the soaked cashews, soft tofu, nutritional yeast, lemon juice, olive oil, garlic powder, salt, and plant-based milk.
Blend on high until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides to ensure everything is fully incorporated.
Taste and adjust seasoning as needed, adding more salt or lemon juice for flavor if desired.
If using fresh herbs, chop them finely and stir them into the whipped ricotta for extra flavor and texture.
Transfer the vegan whipped ricotta to a serving bowl or airtight container. It can be used immediately or stored in the refrigerator for up to 5 days.
Serve as a dip for vegetables, a spread for toast, or as a topping for pasta, pizza, or salads. Enjoy!
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 354 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1292 mg | 27% | |
*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.
