Soy-Free Vegan Ricotta
Elevate your plant-based cooking with this luscious Soy-Free Vegan Ricotta, a creamy and versatile dairy-free alternative made entirely from whole, nutrient-packed ingredients. Crafted from a blend of raw cashews and sunflower seeds, this ricotta combines the natural richness of nuts with the tangy brightness of lemon juice and apple cider vinegar for a flavor profile that’s both light and satisfying. Nutritional yeast and garlic powder round out the mix, offering subtle cheesy notes without any animal products or soy, making it perfect for those with dietary sensitivities. With just 10 minutes of prep time (after soaking), this quick and easy recipe is perfect for lasagna, dolloping onto pizza, or spreading on toasted baguette as a simple yet elegant appetizer. Ready in no time and fridge-friendly for up to five days, this soy-free vegan ricotta is sure to become a staple in your plant-based kitchen!
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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)
Directions
Step 1
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.
Step 2
Once soaked, drain and rinse the cashews and sunflower seeds thoroughly under cool running water.
Step 3
Add the soaked cashews and sunflower seeds to a high-speed blender or food processor.
Step 4
Add the lemon juice, apple cider vinegar, nutritional yeast, garlic powder, salt, and 1/4 cup of water to the blender or food processor.
Step 5
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.
Step 6
Taste and adjust seasoning, adding more salt or lemon juice if desired.
Step 7
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
| Serving size | (847.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1524.0 |
| Total Fat 121.0g | 0% |
| Saturated Fat 16.3g | 0% |
| Polyunsaturated Fat 47.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1208.8mg | 0% |
| Total Carbohydrate 79.9g | 0% |
| Dietary Fiber 22.0g | 0% |
| Total Sugars 11.6g | |
| Protein 55.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 148.1mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 2232.1mg | 0% |
Source of Calories