Cashew Ricotta Cheese

Cashew Ricotta Cheese

As vegans and those eating a plant based diet, you will be glad to have this cashew ricotta cheese in your culinary library. This is so easy to put together and tastes fantastic! I made a Simple Lasagna and couldn't tell the difference...it tasted just like the ricotta I was accustomed to for many years. This is soy free for those limiting their soy intake. It's a simple recipe with lots of possibilities. Add your own tastes to this basic cheese by adding herbs and spices if you like. Try adding in some sun-dried tomatoes for a sweet tomato cheese. Use this ricotta in lasagna, stuffed pasta shells, as a topper for crackers or as a spread for sandwiches. I've even used it in a Persimmon Ricotta Scone recipe that came out wonderful (I omitted the pepper, onion powder and garlic for the recipe). You can use this with a few adjustments for any recipe that calls for ricotta. The ingredients are very common making this a great basic recipe for anyone starting out experimenting with nut cheeses. Make yourself some fresh cashew cheese...taste and feel the difference compared to processed cheese products. You will not be disappointed!

Cashew Ricotta Cheese

Cashew Ricotta Cheese

Ingredients
  • 1 1/2 cup raw cashews, soaked
  • 1/2 cup water
  • juice of 1 large lemon or 1 tablespoon apple cider vinegar
  • 1 tablespoon nutritional yeast*
  • 1 garlic clove
  • dash of onion powder
  • himalayan sea salt & cracked pepper, to taste

Soak the cashews for at least two hours in a bowl of water, covering the cashews about an inch of water as they will puff up a bit.

Drain cashews and place all remaining ingredients into a blender or food processor, blend scraping down sides as needed until creamy. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.

Store in refrigerator in an air tight container for an hour or two, this will stiffen the mixture a bit. You can also just prepare your dish with it straight away without refrigeration if needed.

Makes approx. 2 cups. Stores in refrigerator for up to a week.

*You could do just as well without the nutritional yeast if you don't have it. I only added a small amount, probably pretty unnoticeable. I will be trying more next time to play around with it a bit. If you do add it, it will add a bit more cheesy flavor and some good nutritional value.

Note: If you have trouble with the mixture blending on it's own try this, or add extra water...

I find that the mixture will go to the sides and not incorporate itself, maybe my blender is not that powerful. A trick I use while blending is to use a rubber spatula, with the lid off, I will scrap down ever so gently and tightly against the wall of the blender to help push the cashew mixture into itself so it keeps moving. It can be tricky, you don't want to put the spatula too far in or the blades will hit it...only scrap down enough to help keep the flow going, you don't have to go all the way down. I will do this around the wall of the blender until it either moves on it's own or it's to my desired consistency. Be patient when doing this so you don't lose your spatula in the blender.


Very good...

Enjoy!

Adapted from Hipster Food Make Your Own Cashew Cheese

41 comments :

  1. This looks wonderful! I'm going to try it tonight. I like the simplicity of your pages and recipes. :) - Sara

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    1. Thank you Sara! I hope you enjoy it. Would love your feedback if you get a chance. This is my favorite cheese replication so far in my vegan journey. And to think it can be made fresh every time is even better. :)

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  2. It turned out very well even though I forgot to put in lemon juice or apple cider vinegar. I had to use more water to get it to blend, but that could also be because my blender is very old. It went into a vegetable lasagna, and it was delicious! I'll keep this recipe, and I'm looking forward to trying some of your others! - Sara

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    1. Glad it worked for you Sara. The lemon juice or cider will add some extra moisture next time and you may not need the extra water. A trick I use is while blending I use a rubber spatula, and with the lid off, I will scrap down ever so gently and tightly against the wall of the blender to help push the cashew mixture into itself so it keeps moving. It can be tricky, you don't want to put the spatula too far in or the blades will hit it...only put it in enough to help keep the flow going. I will do this around the whole blender until it moves either moves on it's own or it's to my desired consistency. Thanks for the feedback...

      Have a great day! :)

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  3. That's a good idea - I'll try that next time. Thank you! :) - Sara

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  4. Loving this!!! How long does this last in the refrigerator?

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    1. It should last up to a week. Enjoy :)

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    2. How can you tell when it goes bad?

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    3. it doesn't last long enough to go bad! but after a few days, it gets watery-so i tossed the leftover

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    4. I never use it after 6 - 7 days. It does get a bit watery but I just blend it again. Like sonworhiper says, it doesn't last long enough to go bad, I've never had it over a week so I'm not sure exactly how long it would take to go bad. If it smells funny, definitely throw it away.

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  5. Just made this for lasagna. Watched the aqua teen hunger force episode 'lasagna' and then I had to have some, but I had all but given up on vegan ricotta. This really tastes an awful lot like ricotta cheese. Delicious.

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    1. Awesome! So glad you like it. It's a keeper and so easy....we can eat lasagne with happiness. :)

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  6. Thank you so much for this recipe! I've been hesitant to attempt a vegan lasagna for so long, but this was absolutely perfect and my meat- and cheese-loving husband even commented on how yummy and cheesy it was! I just polished off some lasagna leftovers for lunch, and now I can't wait to enjoy it again for dinner! 5 stars!

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    1. I'm so glad you gave this a try and it worked so well for you! Cheers :)

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  7. Hi Julie! I love all your recipes and you have a cool blog! This ricotta cheese looks delicious! I made a similar recipe, but mine's was cheddar cheese. It tasted delicious! You can check it out here: http://rawveganliving.blogspot.com/2013/01/raw-cheddar-hummus.html
    This recipe looks very easy to make, so I'll have to give it a try. I'll let you know how it turns out. :)

    Check out my blog! http://rawveganliving.blogspot.com/

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    1. Thank you! I will check out your recipe too, sounds delicious. :)

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  8. Just wondering if you have to use yeast?

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    1. No, you don't need any nutritional yeast. I have a note about that at the bottom of the recipe. It will add a slight cheese flavor but this turn out just as well without it.

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  9. Thank you, this turned out perfectly for us. I am going to use it Vegan Mexican Lasagna tomorrow and my son is licking the spatula clean right now, he went a got a spoon so he can have a "Cheese "spoon. I can't beat that kind of approval.

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    1. Awesome! Kids are the best testers. Hope you enjoyed your lasagna. Cheers :)

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  10. So Excited to try this! I was doing dishes asking my friend if she thought I could make a vegan lasagna with raw cashew ricotta made with nuts garlic and nutritional yeast. She suggested I look online! Great minds think alike! Didn't think of using vinegar so that's a great idea! Can't wait to try! Thank you!!

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    1. So glad you found this recipe! It's so easy and just delicious! Enjoy :)

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  11. Would love a vegan lasagna recipe

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    1. I have one right here: http://thesimpleveganista.blogspot.com/2012/10/simple-vegan-lasagne-asparagus.html

      It's very simple and you can add/subtract any veggies you like. Omit the black beans if you like and add a handful of spinach, zucchini or any other veggie mix you like on each layer. :)

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  12. I have been looking for a good recipe to try for lasagna. I just found out that my child my have a gluten intolerance so I will try this recipe with rice noodles. That way it is GF for my little one.

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    1. I think this will be perfect and you'll both love it! Once cooked with everything, you'll never know it's made from cashews! Seriously so very good... :)

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  13. I can't get over how good this is. I mixed it with leftover whole wheat pasta and added some fresh spinach and pasta sauce and warmed it on the stove. I did add some extra nutritional yeast for more cheesy flavor but it tastes awesome. Thank you for this fantastic recipe.

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    1. Sounds delicious! Glad your loving this...it's so good and versatile. Cheers :)

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  14. This was incredibly delicious! My family who isn't vegan thoroughly enjoyed it as well :) Thanks for such a yummy recipe...Happy Holidays!

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    1. Happy Holidays and New Year to you too! Thank you for sharing the good news. Cheers :)

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  15. Wouldnt this be extremely fattening? :/

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    1. Yes, it is high in calories and fat. This is something that should be eaten in moderation. A serving of cashews, 1/4 cup, contains 180 calories, 14 grams of fat and 5 grams of protein. This recipe contains 1080 calories, 84 grams of fat and 30 grams of protein. A serving or two of this is absolutely fine as long as you can limit other fats for the day. Save the best fats like this to enjoy if you can as this is a wonderful cashew cheese. But if your strictly watching your fat intake I recommend skipping this recipe entirely. Hope that helps. :)

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  16. I use 1 cup soaked cashews and 1/2 block tofu (pressed) instead of all cashews. I add lemon juice AND apple cider vinegar. One more thing, I think the nutritional yeast is VERY important to the flavor profile. Everyone (vegan or not) should have this condiment in their home and use it every week.

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    1. I love using both the lemon and apple cider too! Your version sounds great!

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  17. Delicious! So excited to replace real ricotta cheese with this. Thank you so much for posting!

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  18. I once made a pumpkin lasagna that would be perfect with this cashew ricotta.

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  19. OMG! I made this tonight to use in my traditional baked rigatoni recipe. This is phenomenal!!! I will never use tofu to make ricotta again! This is to die for, and even my 100% Italian mom was all about it! Genius!

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  20. Just put lasagna in the oven. Love the ricotta, tasted a little while making the lasagna ;)

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  21. Wow! What a nice thinking. I am a chef learner and search the different types of blogs and you are really a smart chef... Thanks for share and keep it up.
    Chef Education

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  22. I'm so happy to find this recipe. Lately I am loving all things made with cashew cream. I recently posted a chocolate raspberry pie for my man's birthday using a cashew cream ganache and it was amazing, I can't wait to try the cashew cream ricotta. One question, I am vegetarian but not vegan and I've never used nutritional yeast, I know you say the recipe can be made without, but I wonder if white miso would add a similar flavor profile as the nutritional yeast, anyone out there have an opinion, please let me know. Thanks!

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  23. Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us. Buy Cashew Nuts

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