• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Plentyfull Vegan

Nourishing and delicious vegan recipes.

  • Home
  • About
    • Shop my Vegan Pantry
  • Recipes
    • Breakfast
    • Entrées
    • Dessert
    • Salads and Bowls
    • Staples and Snacks
  • Vegan Myths
  • Travel & Lifestyle
Home » Staples and Snacks » Herbed Cashew Ricotta

Herbed Cashew Ricotta

September 8, 2017 by emmamcdonald Leave a Comment

I spend a lot of time convincing people that you don’t miss anything living off a plant-based diet, which I still believe to be true! However you really can’t argue with charcuterie. Until now! This herbed vegan cashew ricotta is amazing on top of crackers and a great addition to pizza and salads!

Herbed vegan cashew ricotta cheese

As always this recipe has been tried and tested by non-vegans with positive results. However, I do find people are a little more easy going when you call it a herbed cashew ‘spread’. This makes them a little less sensitive when trying fake cheese. This ricotta can be served as a creamy spreadable cheese great for spreading on pizza or toast. Alternatively if it is strained overnight it becomes a firmer cheese perfect for charcuterie boards and chopping into salads.

Herbed vegan cashew ricotta cheese

Ingredients:

Nutritional Yeast gives the cheese a nutty and ‘cheesey’ flavour, it can be found at any bulk or health food store.

Miso Paste is made from fermented soybeans, this makes the ricotta saltier and more flavourful. It can be found in many grocery stores (check the fridge and international aisles), Asian supermarkets and health food stores.

If you try this recipe, I’d love to know your thoughts in the comments, or take a picture and tag @PlentyfullVegan.

Herbed Cashew Cheese
 
Save Print
Prep time
15 mins
Total time
15 mins
 
Flavourful and versatile vegan cheese substitute, amazing on pasta, pizza, salad and crackers.
Ingredients
  • 1 Cup Cashews (soaked for 1-2 hours)
  • 2 Tbsp Nutritional Yeast
  • ½ Lemon
  • 1 tsp miso paste
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • Toppings:
  • Chopped walnuts
  • Dried Cranberries
  • Rosemary
  • Dried Basil, oregano
Instructions
  1. Add all ingredients to a food processor and blend until smooth, scraping down the sides as needed.
  2. For a smoother spreading ricotta serve right away with toppings.
  3. For a more solid cheese, wrap in a kitchen towel and place in a bowl in the fridge overnight. Unwrap and press toppings in and serve with crackers, pizza, pasta or salad!
Notes
To speed up soaking your cashews, use boiling water. Depending on the strength of your food processor you may have to soak the nuts for more or less time.
3.5.3228

Filed Under: Recipes, Staples and Snacks

Previous Post: « Sweet Potato Pomegranate Salad
Next Post: Chocolate Peanut Butter Balls »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Part-time blogger, full-time peanut butter enthusiast! Here you’ll find an abundance of colourful & nourishing salads, Instagram worthy smoothies, family friendly vegan entrées and desserts so healthy you could eat them for breakfast!
Read More…

  • Instagram
  • Pinterest

Grilled Portobello Mushrooms

marinated grilled portobello mushroom

Vegan Tofu Feta

Tempeh Mushroom Burritos

vegan tempeh mushroom burrito

Crispy Tofu Bowl with Umami Tahini Dressing

Crispy tofu buddha bowl

Footer

Get Inspired

  • Instagram
  • Pinterest

Copyright © 2023 · Foodie Pro & The Genesis Framework