Cashew Cream Dream: Your Guide to the Most Amazing Vegan Ricotta
Hey there, fellow food adventurers! Have you ever found yourself staring longingly at a cheese platter, wishing there was a way to join in on the cheesy goodness without the dairy? Well, get ready to have your minds (and taste buds) blown because today, we're diving into the world of homemade vegan ricotta that's so good, you'll forget it's not the real deal!
From Cheese Craver to Vegan Connoisseur
Let's be honest, giving up cheese can be tough. I was right there with you, thinking a life without that creamy, tangy goodness was impossible. But guess what? I was wrong! After a short week of mild cheese cravings, my body adapted, my health improved and I even shed some extra weight! It turns out that ditching dairy was one of the best decisions I ever made. But there were times when I missed that ricotta touch in certain dishes, which brings me to today's topic...
Vegan Ricotta to the Rescue
While waiting for the amazing vegan cheeses to become more readily available, I decided it was time to create my own version at home. And this recipe? It's a game-changer! This recipe was born from a craving for a savoury alternative and with a few experiments it was perfected!
My partner was a bit of a skeptic initially, with the usual eye-rolling routine. But after one bite of this cashew-based ricotta on some sourdough bread with tomatoes, rocket and olives, that skepticism turned into pure amazement. Seriously, he was raving about it all day! Nothing makes me happier than converting a sceptic with delicious vegan food.
Ready to Make Some Magic?
This recipe is not only delicious, but it's also incredibly versatile and easy to make. Let's dive in!
Prep time: 10 minutes Cook time: 10 minutes Yields: About 1 cup
Ingredients
- 140g / 1 cup raw cashews, soaked overnight
- 60ml / ¼ cup coconut cream (optional, for extra creaminess) or water
- 3-4 tbsp lemon juice (adjust to taste)
- 3 tsp white miso paste (or less if you prefer a whiter cheese, or skip altogether for a different flavor profile)
- 2 tbsp nutritional yeast (for that cheesy flavor)
- 1 roasted or raw garlic clove
- ¼ tsp salt (or to taste)
- A good pinch of white or black pepper
- 2 pinches of dried oregano
- A pinch of dried thyme
- 3 tsp agar flakes (optional, for a firmer texture)
Instructions
Agar Method:
- Rinse and roughly chop the soaked cashews. Divide into three portions.
- Place coconut cream (or water), lemon juice, and 2 tbsp of water in your blender. Add the first portion of chopped cashews and blend until fairly smooth, scraping the sides as needed.
- Add the remaining cashews gradually, blending well after each addition. For a ricotta-like texture, avoid over-processing. For super smooth cheese, blend until silky.
- Season with miso, nutritional yeast, salt, pepper, herbs, and more lemon to taste.
- In a small pot, combine agar flakes and ¼ cup of water. Bring to a simmer, stirring constantly, for 10 minutes to activate.
- Pour the activated agar mixture into the blender and blend well. Pour the cheese into a dish to set.
No-Agar Method:
- Follow steps 1-3 as in the agar method, adding a minimal amount of liquid (coconut cream or water) to maintain a thick consistency.
- If the mixture becomes too thick, use a spatula to make small circles at the surface to help the blender blades without damaging them.
- Season, transfer to a jar, and refrigerate to thicken.
Notes
- For the coconut cream, you can chill a tin of full-fat coconut milk in the fridge for several hours or overnight and use the separated cream.
- If you prefer a whiter ricotta, use white miso sparingly or omit it entirely, or use a different flavouring like dijon mustard.
The Taste Test and Beyond
This vegan ricotta is delicious right away, but its flavors develop even more overnight. Store it in the fridge for 3-4 days and use it on your toast, in pasta dishes, on pizzas, or as a filling for a plant-based cannelloni.
And there you have it! A simple, delicious, and healthy vegan ricotta cheese that's ready to rock your culinary world. Don't forget to tag your creations on social media using #veganrecipes so we can all enjoy your creations.
Happy Cooking!