Vegan Basil Ricotta
featured in Vegan Cheeses
Whip up this scrumptious Vegan Basil Ricotta for a guilt-free, dairy-free delight! With a creamy blend of cashews, basil, and lemon juice, this versatile spread will elevate your favorite dishes to new heights.
Tasty Team
92% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 3 servings
- 1 cup raw cashews (130 g)
- 1 cup fresh basil leaf (40 g)
- ½ lemon, juiced
- ½ teaspoon salt
- 6 fl oz water (175 mL)
Nutrition Info
- Calories 175
- Fat 13g
- Carbs 9g
- Fiber 1g
- Sugar 1g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
- Add the boiled cashews, basil, lemon juice, and salt to a blender. Start to blend, then slowly add the water while the blender is running until the “ricotta” reaches your desired consistency.
- Serve immediately or store in the fridge for up to 4 days.
- Enjoy!
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