Whole30 Vegan Ricotta
Creamy, flavorful, and entirely plant-based, this Whole30 Vegan Ricotta is a game-changer for anyone seeking a dairy-free alternative to traditional ricotta. Made with raw cashews, unsweetened almond milk, and a hint of tangy lemon juice and apple cider vinegar, this recipe delivers the luscious texture and rich taste you crave—all while being Whole30-compliant. Nutritional yeast adds a cheesy depth, while garlic powder enhances the savory profile. Ready in just 10 minutes, this easy vegan ricotta is blended to silky perfection and ideal for a variety of dishes. Use it to stuff zucchini boats, dollop onto roasted veggies, or spread as a creamy alternative in your favorite plant-based recipes. Perfect for Whole30, vegan, and gluten-free diets, this versatile ricotta will elevate your meals effortlessly!
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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
Directions
Step 1
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.
Step 2
After soaking, drain the cashews completely and add them to a blender or food processor.
Step 3
Add the almond milk, lemon juice, nutritional yeast, garlic powder, salt, apple cider vinegar, and water to the blender with the cashews.
Step 4
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.
Step 5
Taste the ricotta and adjust seasonings if needed, adding a pinch more salt, lemon juice, or nutritional yeast based on preference.
Step 6
Once blended to desired consistency, transfer the ricotta to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Step 7
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
| Serving size | (252.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 690.6 |
| Total Fat 50.1g | 0% |
| Saturated Fat 8.9g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 1241.0mg | 0% |
| Total Carbohydrate 44.4g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 7.6g | |
| Protein 27.5g | 0% |
| Vitamin D 22.0IU | 0% |
| Calcium 152.0mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 1016.6mg | 0% |
Source of Calories