Low Carb Vegan Ricotta
Creamy, flavorful, and completely plant-based, this Low Carb Vegan Ricotta is a must-try for anyone seeking a healthy and versatile dairy-free cheese alternative. Made with a protein-packed blend of softened raw cashews and firm tofu, this quick, no-cook recipe gets its cheesy flair from nutritional yeast and a bright kick of fresh lemon juice. Enhanced with garlic powder and optional fresh basil, it delivers a perfectly creamy texture that mimics traditional ricotta with none of the carbs or dairy. Ready in just 15 minutes, this vegan ricotta is ideal for stuffing into pasta shells, spreading on toast, or even dolloping onto your favorite salads or pizza. It's simple to prepare, rich in flavor, and stores beautifully in the fridge for up to five days—perfect for meal prep or spur-of-the-moment plant-based indulgence!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Raw cashews
- 1 block (about 14 oz) Firm tofu
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 3 tablespoons Water
- 2 tablespoons Fresh basil (optional, for garnish or mixing)
Directions
Step 1
Place the raw cashews in a bowl and cover them with hot water. Let them soak for 10 minutes to soften.
Step 2
While the cashews are soaking, drain the block of tofu and pat it dry with a clean kitchen towel or paper towels.
Step 3
In a food processor or high-speed blender, combine the softened cashews (drained), tofu, lemon juice, nutritional yeast, garlic powder, salt, black pepper, and water.
Step 4
Blend the mixture until smooth but slightly textured, resembling traditional ricotta cheese. Stop to scrape down the sides of the blender as needed.
Step 5
Taste the ricotta and adjust the seasoning with more salt, pepper, or lemon juice, if desired.
Step 6
For an herby twist, stir in finely chopped fresh basil at this stage, or save it as a garnish when serving.
Step 7
Transfer the ricotta to an airtight container. It can be used immediately or chilled in the refrigerator for an hour to enhance the flavors.
Step 8
Store leftovers in the fridge for up to 5 days. Enjoy your Low Carb Vegan Ricotta in any dish that pairs with creamy, cheesy perfection!
Nutrition Facts
| Serving size | (605.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1032.6 |
| Total Fat 68.0g | 0% |
| Saturated Fat 11.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1280.8mg | 0% |
| Total Carbohydrate 56.9g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 12.3g | |
| Protein 72.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 658.7mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 1677.9mg | 0% |
Source of Calories