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Creamy Vegan Ricotta

Servings 2 cups

Equipment

  • High-speed blender

Ingredients

  • ½ cup Cashews soaked at least 4 hours
  • ½ cup Water
  • ½ cup Cashews soaked at least 4 hours
  • ½ cup Almonds soaked at least 4 hours
  • ½ cup Hazelnuts soaked at least 4 hours
  • 4 Tbs Lemon juice
  • 2 Tbs White wine vinegar
  • 2 cloves Garlic
  • 1 tsp Salt

Instructions

  • Place ½ cup of cashews and ½ cup of water into a high-speed blender. Blend on high until you have a smooth cream.
  • Add the rest of the ingredients to the blender. Blend at medium speed to achieve a soft but still slightly chunky texture.
  • Let the ricotta sit in the fridge for at least 30 minutes before using to allow the flavor to develop.

Notes

Make sure to separate the cashews. Soak the first half cup of cashews separately. The second half cup can be soaked with the almonds and hazelnuts.
Blanched almonds and hazelnuts are preferable, but if you can't find them, unblanched nuts work as well.