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.