Vegan Ricotta

vegan ricotta

Vegan Ricotta

Prep Time: 15 minutes
Course: Dessert
Phase: Phase 5
Calories: 1118kcal


  • 1 1/2 cup cashews soaked cashews
  • 1/2 cup water
  • 1 lemon Juice from lemon
  • 1 clove Garlic
  • 1/2 tbsp onion powder
  • Salt & pepper to taste


  • Place cashews, water, lemon juice, garlic, onion powder, salt, and pepper in a food processor/blender and blend until creamy.
  • Place in a covered container and place in the fridge until ready to use. Or use right away in any recipe calling for ricotta cheese.


Calories: 1118kcal | Carbohydrates: 72g | Protein: 37g | Fat: 85g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 46g | Sodium: 34mg | Potassium: 1473mg | Fiber: 10g | Sugar: 14g | Vitamin A: 24IU | Vitamin C: 60mg | Calcium: 122mg | Iron: 14mg
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