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.
P.S. Check out a short video further down to see the consistency.
In my book Plant-Based Made Easy: The Complete Practical Guide to Transitioning to Healthy Whole Food Diet I have several delicious dessert and breakfast recipes that fit into daily menu using raw buckwheat as well:
- Ricotta with berries
- Dessert with Poppy Seeds
- Cheesecake Bowl
I made this version of my vegan ricotta cheese quite high in fat as I was looking to mimic whipped cream. However, the recipe is versatile enough to make your own adjustments. For example, ditch the coconut cream and/or use more buckwheat and less cashews and you have a much-much lighter treat suited even for breakfast.
Finally, give some character to your vegan ricotta cheese recipe by making it colourful. You can use all kinds of natural colours:
- Blue – blue matcha, blue spirulina, butterfly pea powder
- Purple – blueberry powder, acai powder
- Green – spirulina, wheatgrass powder
- Red – beetroot powder
- Pink – pink pitaya powder
- Brown – cocoa powder, carob powder
- Black/grey – charcoal powder
Alternatively replace some or all of the plant milk with berry or vegetable juices to achieve some colour. For example, use beetroot, blueberry, aronia, blackcurrant, lingonberry, or acai juice.
You can use my vegan ricotta cheese recipe as follows:
- Spread on pancakes or even make a pancake tart
- Make a cookie tart
- Prepare a sponge cake
- Have a lower fat raw buckwheat ricotta for breakfast
- Use as filling for Shrove Tuesday buns
- Or eat as is!
And finally, please let me know in the comments below whether you love it too or if you made any variant or color from it. Please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
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Vegan Ricotta Cheese Recipe
- Yield: 10 serving 1x
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
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
- Soak buckwheat groats and cashews in separate bowls overnight. Then drain and rinse.
- 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
Tips on my sweet vegan ricotta cheese recipe:
- If you’re not on Candida diet, use any sweetener you like. Also, you can regulate the sweetness according to your tastebuds or for the recipe you’re using the cream for.
- Use any plant milk you have in hand, if you don’t have almond milk.
- Should you be on Candida cleanse, replace cashews with soaked and peeled almonds.
- Store in a sealed container in fridge for up to 4-5 days. It’ll thicken a bit at which point you can add plant milk to achieve the desired consistency.
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