This Vegan Lemon Ricotta Cheese is a tangy, nutrient-rich, plant-based cheese featuring a delicious and vibrant flavor. Packed with healthy nutrients, this tangy vegan lemon ricotta cheese is the perfect non-dairy substitute for pasta fillings, lasagna, cannolis, and more. It’s texture is thick and creamy. It will give your meals a fantastic zest and taste. It’s so simple and quick to whip up, you’ll be able to add it to your favorite dish in minutes!
What Makes This Dairy-Free Ricotta So Special?
- Plant-Based Power: Crafted with nutrient-rich soaked cashews or almonds, this cheese is dairy-free and cholesterol-free, making it a healthy choice for everyone.
- Tangy Taste: The perfect balance of lemon juice and creamy base creates a zesty flavor profile that adds a pop of freshness to any dish.
- Versatility: Use this ricotta as a pasta filling, a creamy layer in lasagna, or a decadent filling for cannolis and desserts. It’s also a fantastic topping for pizzas, salads, and more.
- Quick and Easy: With a high-powered blender or food processor, you can whip up this cheese in minutes. No long soaking or complicated steps required!
- Customizable Flavor: Adjust the amount of lemon juice and olive oil to your taste and add your favorite herbs and spices to create a unique flavor profile.
Tips for making Vegan Lemon Ricotta Cheese:
- Use soaked cashews or almonds. This will make them easier to blend and give the cheese a smoother texture. To soak cashews or almonds, place them in a bowl and cover with water. Let soak overnight or for at least 4 hours. Drain and rinse before using.
- Use a high-powered blender or food processor. This will help to create a smooth and creamy texture.
- Start with a small amount of olive oil and add more as needed. You want to add enough olive oil to make the cheese spreadable, but not too much that it is oily.
- Add lemon juice to taste. Start with a small amount and add more until you reach the desired level of tartness.
- If you want a more flavorful cheese, you can add other herbs and spices, such as Italian seasoning, oregano, or basil.
- Store the cheese in an airtight container in the refrigerator for up to 5 days.
If you liked this recipe, here are a few others you might enjoy: Vegan Baked Ziti and Vegan Cacio e Pepe Capellini.
Vegan Ricotta Cheese
This Vegan Lemon Ricotta Cheese is a tangy, nutrient-rich, plant-based cheese featuring a delicious and vibrant flavor. Ready in just 10 minutes!
Ingredients
- 1 cup raw cashews or almonds soaked overnight or for at least 1 hour
- ¼ cup olive oil plus more as needed
- ¼ cup fresh lemon juice plus more to taste
- ¼ cup nutritional yeast
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt or to taste
Instructions
- Drain and rinse the soaked cashews or almonds.
- Add all ingredients to a high-powered blender or food processor.
- Blend until smooth and creamy, scraping down the sides as needed. Add more olive oil if needed to achieve a spreadable consistency.
- Taste and adjust the seasonings as desired, adding more lemon juice for tartness or salt for savoriness.
- Store the Vegan Ricotta Cheese in an airtight container in the refrigerator for up to 5 days.
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