Whether you are a vegan, lactose intolerant, or just someone looking to try something different, these two vegan cheese recipes will bring a smile to your face. They are easy to follow, delicious and extremely healthy.
Cashew Cheese
Ingredients:
- 1 cup raw cashews, soaked in water for at least 4 hours or overnight
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 cup water (adjust as needed for desired consistency)
- Optional: herbs or spices for flavor (such as dried basil, smoked paprika, or rosemary)
Instructions:
- Drain the soaked cashews and rinse them under cold water.
- In a food processor or high-speed blender, combine the cashews, nutritional yeast, lemon juice, garlic, salt, onion powder, and water.
- Blend until smooth and creamy, scraping down the sides as needed. Add more water if necessary to achieve your desired consistency.
- Taste and adjust seasoning as needed. If desired, mix in herbs or spices for additional flavor.
- Transfer the cashew cheese to a container and refrigerate for at least 1 hour to allow it to firm up.
- Serve as a spread on crackers or bread, or use as a dip for vegetables.
Nutritional Value (per serving, approximately 2 tablespoons):
- Calories: 90 kcal
- Protein: 3g
- Fat: 7g
- Carbohydrates: 5g
- Fiber: 1g
- Calcium: 10% DV
- Iron: 6% DV
Why it’s a healthy alternative to dairy cheese:
- Cashew cheese is rich in heart-healthy monounsaturated fats from cashews, which can help lower bad cholesterol levels.
- It’s also a good source of plant-based protein, making it a satisfying and nutritious option.
- The addition of nutritional yeast provides a cheesy flavor and a boost of B vitamins, including B12, which is often lacking in vegan diets.
- This cheese is free from cholesterol and lactose, making it suitable for those with dairy allergies or intolerances.
Tofu Ricotta
Ingredients:
- 1 block (14-16 oz) firm tofu, drained
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: fresh basil or parsley, chopped
Instructions:
- Crumble the tofu into a bowl using your hands or a fork.
- Add the nutritional yeast, lemon juice, minced garlic, olive oil, salt, and black pepper to the bowl with the crumbled tofu.
- Use a fork or potato masher to mash and mix the ingredients together until well combined and the mixture resembles the texture of ricotta cheese.
- Taste and adjust seasoning as needed. If desired, mix in fresh herbs for added flavor.
- Use immediately as a filling for lasagna, stuffed shells, or as a topping for pizza, or refrigerate for later use.
Nutritional Value (per serving, approximately 1/4 cup):
- Calories: 70 kcal
- Protein: 7g
- Fat: 4g
- Carbohydrates: 2g
- Fiber: 1g
- Calcium: 10% DV
- Iron: 8% DV
Why it’s a healthy alternative to dairy cheese:
- Tofu ricotta is low in saturated fat and cholesterol-free, making it heart-healthy.
- It’s a good source of plant-based protein, which is important for muscle repair and growth.
- Tofu is also rich in calcium and iron, essential minerals for bone health and oxygen transport in the body.
- This cheese is versatile and can be used in a variety of dishes, providing a creamy texture and cheesy flavor without the use of dairy.
