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Vegan Ricotta Cheese Recipe

Vegan Ricotta Cheese Recipe

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When I transitioned to plant-based diet back in 2012 I discovered that soaked and blended raw buckwheat assembled the most to my beloved ricotta cheese. Hence, I came up with sweet vegan ricotta cheese recipe, which is a perfect base to work with or consume as is.

Soak time: 12 hours


  • 100g (3.5oz) raw buckwheat groats, soak
  • 100g (3.5oz) raw cashews, soak
  • Juice of a half a lemon
  • ⅛ tsp. Himalayan salt
  • 2 tbsps. birch xylitol
  • 2 tbsps. coconut cream (the thick part) or coconut puree
  • About 3 tbsps. unsweetened almond milk (depends on the desired consistency)


  1. Soak buckwheat groats and cashews in separate bowls overnight. Then drain and rinse.
  2. Pour soaked cashews and groats along with the rest of the ingredients into beaker or blender and process until you have creamy and homogeneous consistency. I find it easier with immersion blender, especially for thicker version.


One serving has 5 GL points.

  • Method: Soaking & Blending


  • Serving Size: 1/10 of recipe
  • Calories: 116 kcal
  • Fat: 6.92g
  • Carbohydrates: 10.9g
  • Fiber: 1.55g
  • Protein: 3.4g

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