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–+ servings
Glass jar filled with ricotta and a spoon in it.
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Easy Vegan Cashew Ricotta Recipe

This cashew ricotta recipe is so easy to make using 3 simple ingredients and water. It's vegan and the perfect sub for any recipe!
Course 30 Minutes or Less, Sauce, Topping
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 180kcal
Author Sophia DeSantis

Equipment

Ingredients

  • 2 cups raw cashews , soaked overnight (see note)
  • ¼ cup water , add more if you want a more liquid texture
  • 3 tablespoons distilled white vinegar
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper , optional
US Customary - Metric

Instructions

  • Put all ingredients into a food processor and blend until it resembles a ricotta like texture.
  • Use as needed for anything and everything!

Notes

  • Soak cashews overnight or boil them for 30 minutes to soften.
  • You can use raw slivered almonds instead of cashews for a very similar result. Another nut will work as well, but the flavor will be a bit different.
  • This recipe makes about 2 cups of ricotta, serving size is ¼ cup.

Nutrition

Calories: 180kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 134mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg