Vegan Ricotta is an important ingredient for many recipes, like stuffed shells or lasagna. This homemade recipe is better than store bought and takes 5 minutes to make because all you have to do is add the ingredients to food processor for a few minutes. It is a great source of protein because of the cashews and almonds. The basil is optional and was only added to use in my stuffed shells recipe.

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Vegan Ricotta Cheese

Yield: 1 batch

Prep time: 1 minute

Total time: 5 minutes

Ingredients

Raw Cashews | 1 cup

Slivered almonds | .5 cup

Almond Milk | 1 - 1.25 cups

Nutritional Yeast | 2 - 3 tbsps

Fresh Basil (optional) | .5 cups

Garlic Powder | 1 tsp

Lemon Juice | .5 lemon (if ricotta needs to be refrigerated)

Directions

1. Add all ingredients to a food processor starting with 1 cup almond milk and 2 tbsps nutritional yeast. Process until smooth. If it is not processing well or is too thick, add a little bit more almond milk. To make it cheesier, you can add an extra tbsp of nutritional yeast. Stir in basil if using.

2. Enjoy!

Nutrition Facts

Per 1 batch:

Calories: 1050 | Fat: 79 g | Saturated Fat: 6 g | Cholesterol: 0 mg |

Sodium: 32 mg | Total Carbs: 51 g | Dietary Fiber: 14 g | Sugars: 8 g | Protein: 39 g