allergens: legumes
No cashews in this nut-free vegan ricotta! It’s perfect for all your Italian recipe needs.
It’s tricky to find a vegan ricotta that isn’t cashew-based. I know Tofutti makes one you can buy at the supermarket which is made, obviously, from tofu. But I can never find that in my area and I probably eat too much tofu as it is. So I put together this version with just a handful of ingredients, including white beans and pepitas. It’s tangy, tasty and super simple to make. If you’re in a pinch this ricotta is for you!
Try it with this White Chicken Lasagna Soup!
Tell Me What You Think
As always, I’d love to hear your thoughts on this Nut-Free Vegan Ricotta if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Nut-Free Vegan Ricotta
Ingredients
- 1 cup Cannellini beans
- 1/3 cup sunflower seeds or pepitas
- Juice from 1/2 lemon
- 1 tsp. garlic minced
- 1 Tbsp. white miso paste
- 1/2 tsp. salt
- 2 Tbsp. nutritional yeast
Instructions
- Add all the ingredients to a food processor or high speed blender. Blend until smooth, stopping to scrape the sides occasionally.
I’d like to try this recipe, but I don’t have any miso paste. What does it do for this recipe? Can it be either substituted or left out?
I’m glad I found you. Plant-based and nut-free can be difficult. Thank you for your work!
Hi, Beth. I’m glad you found me, too!
The miso paste adds a bit of a savory flavor to the dish. If you don’t have any, you can substitute a half-teaspoon of soy sauce and it’ll have a similar taste.
Hope this helps!