Vegan Cashew Ricotta

An incredibly easy vegan recipe using cashews and nutritional yeast to mimic true Italian ricotta cheese. Serve on bruschetta.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 228 Calories

Ingredients

• ¼ teaspoon salt
• 4 tablespoons lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic
• 2 leaves fresh basil
• 2 tablespoons nutritional yeast
• 2 cups raw cashews

Recipe Instructions

Step 1

Place cashews into a large container and cover with several inches of cool water; let soak, 3 to 4 hours.

Step 2

Drain cashews and transfer to a food processor. Add lemon juice, olive oil, nutritional yeast, garlic, salt, and basil leaves. Process until thick and smooth, 3 to 4 minutes. Stop to scrape down the sides occasionally.

Step 3

Transfer cashew mixture to an airtight container. Refrigerate for 1 to 2 hours.