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  • Writer's pictureAmanda MacGregor

Homemade Cashew Ricotta Cheese

Updated: Mar 16


Homemade Cashew Ricotta Cheese - Amanda MacGregor

We have been on the kick of making homemade dairy-free cheese products. After accomplishing our homemade cashew cream cheese, dairy-free alfredo sauce, and vegan mac and cheese, we embarked on a journey to craft even more delectable dairy-free "cheese" varieties.


"But Amanda, why not just buy from the store? Why go through the hassle?"


Granted, no one has ever asked me this question before but just in case you were thinking it, here is the answer: I have yet to find a dairy-free ricotta cheese (or any dairy-free cheese products) in store that I can safely have. They either contain chemicals my gut cannot handle or an allergen of mine, such as coconut, corn, or soy. So, instead of missing out on having pasta and pizza with cheese, I make my own instead.


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Just like these stuffed shells. I would have never been able to enjoy these without making my own homemade cashew ricotta cheese!



About our Cashew Ricotta


This simple 6 ingredients vegan ricotta cheese is made with soaked cashews, fresh lemon, garlic powder, salt, and nutritional yeast. The result is a light and fluffy ricotta that comes together fast in a food processor or blender.


What you will need:

  • Unsalted raw cashews

  • Lemons

  • Garlic powder

  • Sea salt or Himalayan salt

  • Nutritional Yeast

  • Food processor or blender


Homemade Cashew Ricotta Cheese

 

Ingredients:

  • 2 cups cashews (soaked in water for at least 2 hours)

  • ½ cup water

  • ½ teaspoon garlic powder

  • 1 teaspoon salt

  • Juice of 1 lemon

  • 1 teaspoon nutritional yeast


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Directions:

Homemade Cashew Ricotta Cheese - Amanda MacGregor

Add the raw cashews to a medium-sized mixing bowl and pour enough water to cover the cashews. Cover the bowl with a tea towel and let sit on the counter for about 2 hours.


When the soaking time is up, drain the cashews and rinse well. Transfer the cashews to a high-speed blender or food processor with the rest of the ingredients: water to nutritional yeast.


Pulse until the texture of the cashew mixture begins to look like ricotta.


Homemade Cashew Ricotta Cheese - Amanda MacGregor

You may need to use a rubber spatula to give the mixture a small toss by hand when the blender is off so the lower part of the mixture can get more time with the blade.


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