Light and Creamy Vegan Ricotta

Vegan Ricotta

I can already hear the comments, “Paula, you eat cheese.  Why are you making vegan ricotta?”  Because it’s delicious that’s why. 🙂  And with only 3 ingredients, not only is my Light and Creamy Vegan Ricotta scrumptious, it couldn’t be easier to make.  Yes please…

raw cashews, garlic, and lemon

Just like brown rice, I used to side-eye faux dairy products.  But lately I’ve come to discover that homemade vegan ‘dairy’ is not at all pretentious.  In fact, as I’ve been experimenting with more plant-based foods I’m finding it’s a great alternative.

Case in point, my Vegan Ricotta. Super nourishing and yum this spread is incredibly versatile and wonderfully uncomplicated.

soaking raw cashewsI just love how the simple act of soaking raw nuts and blending them with a little lemon juice and garlic creates such a moreish spread.  Having said that, make sure you leave out the salt.  It completely changes the taste and texture of the ricotta – and not for the better.  Yep, I learned this the hard way…

Vegan Ricotta blended in a food processorMy Light and Creamy Vegan Ricotta can be used in a variety of ways.  Think, vegan cheese platter, or vegetarian cannelloni.  Honestly, the possibilities are endless.  I just can’t wait to share some of the ways I like to serve it up.

Vegan Ricotta4

Now you don’t have to be vegan or vegetarian to enjoy my Vegan Ricotta.  Trust me, I don’t know anyone more cynical than me when it comes to this topic.  By which I mean; foods masquerading as other foods.

But I love when I’m proven wrong.  It means I’m learning something and this makes me almost as happy as a yummy plate of food. 😉

Delicious, creamy, and unexpected.  Give my Vegan Ricotta a go and hit me up in the comments with your thoughts.

Light and Creamy Vegan Ricotta

Makes around 300g

1 cup raw cashews

3 cups of cold water (tap or filtered)

the juice of 1 lemon

1 clove of garlic (peeled)

Method:

  • Start by soaking your cashews.  Place your cup of raw cashews into a large clean glass bowl with the 3 cups of water.  Cover and set aside to soak for at least 4 hours.  Soaking overnight gives the best results
  • When you’re ready to make the ricotta drain the cashews of all the water and place them in a small food processor.  Now add your lemon juice and garlic.
  • Blend ingredients on high until you have a thick, creamy consistency.  This can take around 5 minutes or so depending on the strength of your machine.  The mixture will go through several different stages but will eventually become completely smooth – so keep blending.

You can either store your Vegan Ricotta in a clean glass jar in the fridge or:

Follow these steps to create a ‘cheese wheel’:

  • Line a small dome shaped container with a generous amount of cling wrap.  Make sure it overhangs the container.
  • Place your vegan ricotta into the cling wrap-lined container, packing it down as you go until full.
  • Now, cover the top of the ricotta using the overhanging cling film and pop the container in the fridge to chill for a couple of hours.
  • When you’re ready to serve take it out of the fridge and open the top of the cling film to expose the ricotta.  Turn your container upside down onto a serving platter and carefully remove the bowl, then the cling film to reveal the delicious Vegan Ricotta wheel.

Vegan Ricotta with crackers

 


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