Vegan Ricotta Cheese

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Vegan Ricotta Cheese

Vegan Ricotta Cheese

Oh a whim, week I decided to make lasagna.

The only thing standing in my way of a pan of lasagna was I did not have any cheese. I only had a little Daiya shreds left (and I really don’t like to eat much processed food, so I maintain my Daiya intake to a minimum, though it’s delicious!) Wouldn’t work.

After a bit of thinking, I figured I’d create my ricotta cheese to spread throughout the lasagna. Happily, some cashews had soaked to use at lunch, which I never ended up making, so I used these cashews to create the cheese for something.

I scooped the ricotta and let it sit in the refrigerator for approximately 20 minutes, while I prepared the lasagna noodles and marinara sauce. This gave time to the ricotta components to marinate.

It is not only for lasagna, but although this cheese spreads on lasagna well! Use this ricotta spread on crackers, or add a dollop. It is very versatile. This cheese is extraordinary!

  • 2 cups raw cashews, soaked for at least 2 hours, then drained
  • 2 garlic cloves
  • 3 tbsp lemon juice
  • ¼ cup plain non-dairy milk (I used soy)
  • 1 tbsp maple syrup
  • 1½ tbsp extra virgin olive oil
  • ½ tbsp dried basil
  • ⅓ cup fresh chives
  • 1 tsp freshly ground black pepper
  • ½ tsp salt
  1. Add soaked cashews, garlic, emon juice, non-dairy milk, maple syrup, oil, basil, and chives to your food processor.
  2. Process until smooth, scraping down the sides as necessary. If your ricotta is too dry, add a bit more non-dairy milk. It took me about 5 minutes to process my cheese until it was smooth enough for me.
  3. Season with salt & pepper, to taste.
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