Whole30 Vegan Ricotta
Creamy, tangy, and entirely dairy-free, this Whole30 Vegan Ricotta is the perfect plant-based alternative for ricotta lovers following a Whole30 or vegan lifestyle. Made with nutrient-rich raw cashews, unsweetened almond milk, and a touch of apple cider vinegar, this recipe blends up in just minutes to create a luxuriously smooth and versatile ricotta substitute. Enhanced with lemon juice, nutritional yeast, and aromatic garlic powder, its flavor is unmistakably rich and satisfying. Whether spread on roasted veggies, stuffed into zucchini boats, or layered into lasagna, this vegan ricotta is ready to elevate your favorite dishes while staying compliant with Whole30 guidelines. Plus, it requires only 10 minutes of prep time—ideal for busy cooks craving wholesome and delicious food!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 0.25 cup Unsweetened almond milk
- 2 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Water
Instructions
Place the raw cashews in a bowl and cover with boiling water. Let them soak for 10 minutes to soften. If desired, you can soak them overnight in cold water instead.
After soaking, drain the cashews completely and add them to a blender or food processor.
Add the almond milk, lemon juice, nutritional yeast, garlic powder, salt, apple cider vinegar, and water to the blender with the cashews.
Blend on high until the mixture becomes creamy and smooth, scraping down the sides as necessary. This may take 2–5 minutes depending on your blender.
Taste the ricotta and adjust seasonings if needed, adding a pinch more salt, lemon juice, or nutritional yeast based on preference.
Once blended to desired consistency, transfer the ricotta to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Serve as a topping on roasted vegetables, as a stuffing in zucchini boats, or use as a dairy-free, Whole30-compliant spread in any recipe that calls for ricotta.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 152 mg | 12% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1017 mg | 22% | |
*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.
