Vegan Cashew Ricotta Cheese Recipe (2024)

FAQs

What is vegan ricotta made from? ›

In general, there are two main methods for making vegan ricotta: one with soy milk and the other with blended nuts and tofu. They are both delicious. However, we recommend you try the soy milk method, which yields ricotta that is ridiculously similar to real Italian ricotta.

There are a few plant-based ricotta cheese brands and alternatives out there. I've used Tofutti ricotta and made my own tofu ricotta to make baked ziti, and both were good. But for this review, I finally tried Kite Hill vegan ricotta cheese, and I was really impressed with the results.

Nuts, such as cashews, almonds, and macadamias, are commonly used in vegan cheese-making due to their creamy texture and high-fat content.

First, a simple mixture of cashews, vinegar, lemon juice, coconut oil, nutritional yeast, and seasonings gets blended until smooth. Then, it ferments for a day or two. Finally, the cheese gets shaped into a log (think a log of goat cheese) and hangs out in the fridge for a few hours.

Cottage cheese delivers a chunky texture, perfect for pancakes or quick bread; remember to give it a blend for smooth textures. Meanwhile, a bit tangier but creamy, Greek yogurt works like magic in dips or baked treats, an easy one-to-one sub for Ricotta shortages.

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny.

- Dairy-Free, Vegan.

While some other plant-based products are made from ground nuts and chemicals, we make our cream cheese style spread and smooth ricotta by pressing and mixing cultured almond milk. We think this natural approach makes for a more authentic texture and flavor.

Soaking softens the cashews for easier blending. They swell in size as they absorb water so it can impact the consistency of a recipe if it calls for soaked and you use unsoaked. Some also say it impacts the nutrients and digestibility of the cashews.

Is vegan cashew cheese healthy? ›

Cashew nuts are a great alternative as a base for vegan cheese. They are low in saturated fat, taste great, and are a good source of protein. High oleic expeller pressed sunflower oil can be used for added creaminess in place of coconut oil.

The dietary fiber and polyphenols in whole plant foods are known to reduce gut inflammation, so a plant-based diet based on whole foods that includes moderate amounts of vegan cheese will likely be overwhelmingly anti-inflammatory.

Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

Another excellent choice is to pair cashews with a creamy and mild cheese such as Brie or Camembert. The richness of the cashews beautifully complements the smooth and velvety texture of these soft cheeses. Or, pair them with a nutty and semi-hard cheese like Gouda or Gruyère.

Like many nuts and seeds, cashews contain phytic acid, an anti-nutrient that can hinder mineral absorption. Soaking helps to reduce the phytic acid content, promoting better absorption of minerals such as zinc, magnesium, and calcium.

What Ingredients Are in Vegan Cheese? Vegan cheeses are 100% animal-free and made using vegetable proteins. Usually, they're made from soy; nuts, such as cashews and macadamias; and vegetable oils, such as coconut oil. You can also find cheeses that derive from agar, tapioca, peas and arrowroot.

Commonly, fresh ricotta cheese can be made from cow's milk. However, it can also be made from goat, sheep, and water buffalo milk. Ricotta is made from whey, the liquid left over from the cheese-making process of other cheeses.

Even without a specific PDO requirement, many continental cheeses are still made using animal rennet, most varieties of Pecorino, Gouda, Ricotta and Provolone for example.