Vegan, Gluten-free, Plant based Ricotta Cheese

March 23, 2021

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! 🙂

Jump to Recipe


diylifestyle.co

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
diylifestyle.co

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}
Prep Time 2 mins
Cook Time 0 mins
Total Time 2 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

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

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