Vegan, Gluten-free, Plant based Ricotta Cheese

This vegan, gluten-free and so so healthy Ricotta Cheese is the PERFECT substitute for regular dairy ricotta in all recipes. It’s very easy to prepare and requires only a few ingredients. Once you try it you’ll never go back to traditional ricotta. 🙂 Although it’s not technically supposed to be called “cheese” since well it’s not cheese, it does still have the same creamy and tangy bite regular ricotta has, just without all additives!

As someone who follows a somewhat vegan/plant based lifestyle I know how hard it can be to find vegan substitutes that actually taste good. Trust me, I have been through my fair share of terrible vegan/dairy-free substitutes which is why I wanted to create the PERFECT replacement for anyone looking to eat healthier or avoid dairy. This recipe is absolutely delicious and can even be used as a dip for chips or veggies at a party instead of just for lasagna.

To make this recipe it’s simple, you need raw cashews, nutritional yeast, garlic, water, salt, pepper and the juice from 1 lemon. And, to make this recipe even better, you don’t need to soak your cashews in water before blending unlike other recipes. The way around this is by using raw cashew pieces instead of whole cashews.

Blend for a few seconds and VOILA! All set. See how easy and minimal it is to make.

Add to your lasagna, use as a dip or add to your favorite stuffed shell pasta recipe. I guarantee you’re gonna LOVE IT!

Hint: My vegan lasagna recipe is coming this Friday so stay tuned for that! 🙂

Ingredients

• 1 1/2 cups raw cashew pieces, whole cashews will also work fine. MUST BE RAW, not roasted or salted!
• 1/2 cup water
• Juice from 1 lemon
• 3 tbsp nutritional yeast
• 1 garlic clove
• Salt & pepper to taste

Directions

1. Add raw cashew pieces, if you only have whole raw cashews this will also work fine, to a blender along with water, juice from 1 lemon, nutritional yeast, garlic clove, salt and pepper. Blend until smooth.
2. Add to your favorite lasagna (my recipe is coming this Friday), use as a dip or in your favorite pasta stuffed shell recipe.

Vegan, Gluten-free, Paleo Ricotta Cheese

diylifestyle.co

{GF, V, DF, Paleo, Healthy}

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 0 minutes mins

Total Time 2 minutes mins

Servings 1 serving

Equipment

• Blender

Ingredients

  

• 1 1/2 cups raw cashew pieces whole cashews will also work fine. MUST BE RAW, not roasted or salted!
• 1/2 cup water
• Juice from 1 lemon
• 3 tbsp nutritional yeast
• 1 garlic clove
• Salt & pepper to taste

Instructions

 

• Add raw cashew pieces, if you only have whole raw cashews this will also work fine, to a blender along with water, juice from 1 lemon, nutritional yeast, garlic clove, salt and pepper. Blend until smooth.
• Add to your favorite lasagna (my recipe is coming this Friday), use as a dip or in your favorite pasta stuffed shell recipe.

Other vegan recipes on this blog

• No bake Gluten-free, Vegan & Paleo Cookie Dough Bites – 4 ingredient dessert!
• Gluten free & Vegan Tempeh BLT Sandwich
• Vegan & Gluten-free Leprechaun shortbread cookie bites – mini cookies perfect for St. Patty’s Day
• Raw vegan pistachio bites- delicious bites of health
• Gluten-free & dairy-free Cottage Pie – homemade mashed potatoes {Vegan options}
• Curry and honey mustard baked chicken {gf, df, healthy, vegan, paleo options}
• Gluten-free Irish Nachos {Vegan options} – oven roasted potatoes topped with cheese & tomatoes
• Paleo, Gluten Free & Vegan Chocolate Chip Cookies – Heavenly bites
• Raw Vegan Vegetable Spring Rolls with mango dipping sauce {GF, Raw, Healthy}

Thank you so much for reading today’s post. Have a great day everyone! 🙂

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