Cashew Cream Dream: The Vegan Ricotta That Will Fool Anyone!
Hey there, fellow food adventurers! Chef Veggie here, and today we're diving headfirst into the world of plant-based deliciousness with a recipe that's going to blow your mind: Vegan Ricotta Cheese! Yes, you heard that right. We're making creamy, dreamy, ricotta-like magic using cashews, and trust me, it's so good, you won't miss the dairy one bit.
My Cheese-less Journey
Let’s be honest, giving up cheese can feel like a huge challenge. For me, I thought it would be impossible! But after going vegan, I realized that what I thought was a must-have was actually holding me back. Not only did I start to feel more energetic, but those pesky little health niggles? Gone! Plus, I lost a few extra pounds without even trying.
Don't get me wrong, I sometimes miss that creamy goodness. That's why I decided to roll up my sleeves and create my own version of ricotta, for all those delicious dishes where cheese is essential.
The Cashew Transformation
The inspiration for this recipe comes from a bunch of cheesecake experiments. The aim was to get that perfect creamy texture, but then it suddenly dawned on me that this would be great as a savoury dish instead. Once I had perfected it, I put it to the test and even the biggest sceptic, Duncan, was convinced. He couldn't believe that such a creamy, savoury delight could be made from nuts. So, I knew I was onto a winner!
Get Ready to Make Magic!
This vegan ricotta is super versatile. Spread it on toast, dollop it on pasta, or use it as a base for other recipes, the options are endless.
Here's what you'll need:
- 1 cup (140g) raw cashews, soaked overnight (or in hot water for at least an hour)
- 1/4 cup (60ml) coconut cream (the thick part from a chilled can of full-fat coconut milk. Or sub with water for a lighter version.)
- 3-4 tablespoons lemon juice
- 3 teaspoons white miso paste (or a tiny bit less for a whiter cheese)
- 2 tablespoons nutritional yeast
- 1 roasted or raw garlic clove (depending on your preference)
- 1/4 teaspoon salt
- A good pinch of white or black pepper
- 2 pinches of dried oregano
- A pinch of dried thyme
- 3 teaspoons agar flakes (optional, for a firmer set - see notes below)
Let's Get Cooking
- Drain and rinse the soaked cashews. Roughly chop them to help your blender along.
- In a high-speed blender, add the liquids first: coconut cream (or water), lemon juice, and 2 tablespoons of water. Then add a third of the chopped cashews and blend until smooth, using a spatula to scrape down the sides of the blender as needed. Keep adding cashews in batches, blending until creamy.
- Season with miso paste, nutritional yeast, salt, pepper, herbs, and garlic. Add more lemon juice if you like your cheese on the tangy side.
- If Using Agar: In a small saucepan, combine agar flakes and 1/4 cup (60ml) of water. Bring to a simmer over low heat for about 10 minutes, stirring constantly, until the agar has dissolved and activated. Pour the agar mixture into the blender and blend thoroughly. Transfer the cheese to a dish and allow to cool to set, then refrigerate.
- No Agar Method: If you skip the agar, just blend all the ingredients adding the minimum amount of liquid to get a thick consistency. Be careful not to over mix and to add the cashews gradually. It will thicken in the fridge overnight
Notes
- For a super creamy cheese, blend until silky smooth. For a more ricotta-like texture, avoid over-blending and leave it a little grainy.
- If you want a super white ricotta, you can reduce the amount of miso paste as this can make it more of a beige colour.
- If you can't find coconut cream, just use water, or a bit of veggie stock with a touch of olive oil.
Get Ready to Enjoy
This vegan ricotta is not only delicious but also packed with plant-based goodness. It is full of healthy fats, vitamins and minerals. Try it out, and I promise you will be hooked.
Share Your Creations
If you whip up a batch of this amazing vegan ricotta, please take a pic and tag me on social media #ChefVeggie. I would love to see how you use it. Stay tuned for next week's recipe where we'll be using this ricotta in a delicious new dish!
Happy Cooking!