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
Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
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 177
- Fat 13g
- Carbs 10g
- Fiber 1g
- Sugar 2g
- 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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