Description
Creamy, tangy, and endlessly versatile, this vegan ricotta is a game-changer for pasta dishes, toast, and beyond. Made with cashews and probiotics, it develops a rich, cheesy depth that store-bought versions just can’t match. Whether you’re stuffing ravioli, dolloping it on pizza, or sneaking spoonfuls straight from the bowl, this easy homemade version is worth the tiny bit of patience!
Ingredients
for the cultured cashew ricotta:
- 2 cups raw cashews, soaked in water overnight and drained
- 1–2 probiotic capsules (50–100 billion CFUs)
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- a few pinches of salt
to finish the ricotta mixture:
- 10 oz. spinach, blanched & squeezed dry (or frozen, thawed, and squeezed bone-dry)
- 1/3 cup vegan parmesan, finely grated
Instructions
Step 1: Blend the Cashews
- Add the soaked cashews to a high-speed blender.
- Pour in just enough water to barely cover the cashews (about 1 cup).
- Blend until completely smooth, adding 1 tablespoon of water at a time if needed.
Step 2: Culture the Ricotta
- Open the probiotic capsules and stir the powder into the mixture.
- Transfer the cashew mixture to a clean glass container.
- Cover loosely with cheesecloth, secure with a rubber band, and place in a warm, dark spot to ferment for 24-48 hours.
- (It will develop a mild tang—taste after 24 hours and continue fermenting if desired!)
Step 3: Finish the Ricotta Mixture
- Once cultured to your liking, stir in the garlic powder, onion powder, and salt.
- Blanch the spinach: Boil for 30 seconds, shock in ice water, then squeeze dry and chop finely.
- Stir the blanched spinach and vegan parmesan into the ricotta until well combined.
Notes
- Leftover Ideas: Spread any extra ricotta on crusty bread, bagels, or crackers—it’s also great as a creamy base for toast with tomatoes, pesto, or balsamic drizzle.
- Storage: Keep in an airtight container in the fridge for up to 5 days. If it thickens, stir in a splash of water or plant milk to loosen it up.
- Freezing: This ricotta freezes well! Store in an airtight container for up to 1 month. Thaw in the fridge and stir before using. If needed, blend again for extra creaminess.
- Tanginess Level: Ferment longer (closer to 48 hours) for a stronger, cheesier flavor, or stop at 24 hours for a milder, creamier ricotta.
- Probiotic Tip: Use high-quality, dairy-free probiotics with at least 50 billion CFUs—check the label to ensure they contain live cultures for the best results.
- Safety Tip: If your ricotta mix develops an unpleasant smell (rare, but possible), discard and start fresh. Always use a clean, sanitized bowl and jar to ensure the best results.
- Prep Time: 10 minutes
- Culture Time: 48 hours
- Cook Time: 10 minutes
- Category: Spreads, Condiments
- Method: Cultured, Blanched
- Cuisine: Italian, American