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Vegan Ricotta Cheese Recipe

Vegan Ricotta Cheese Recipe


Description

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


Scale

Ingredients

  • 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)

Instructions

  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.

Notes

One serving has 5 GL points.

  • Method: Soaking & Blending

Nutrition

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

Keywords: sweet vegan ricotta cheese

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