Baked Vegan Cashew Ricotta (Easy Appetizer)
This baked vegan cashew ricotta is creamy, golden, and ready in 30 minutes. Topped with roasted garlic or maple chili pecans, it's the perfect gluten-free appetizer for entertaining.
Servings 4 to 6 as an appetizer
Equipment
Ingredients
For the cheese:
- 1 cup raw cashews soaked, drained & rinsed
- 1½ tablespoons white miso
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 small garlic clove
- ¼ teaspoon salt
- ½ cup veggie broth or water
For the maple chili rosemary pecans (optional):
- 1 cup pecans
- ¼ cup maple syrup
- 1 teaspoon rosemary
- Pinch of chili powder or to taste
Instructions
- Soak cashews in cold water for at least 2 hours or overnight. Drain and rinse.1 cup raw cashews
- Add all cheese ingredients to a high-speed blender and blend until completely smooth.1½ tablespoons white miso, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 small garlic clove, ¼ teaspoon salt, ½ cup veggie broth
- Pour into a small baking dish or ramekin(s). Bake at 350°F for 25 minutes, until golden and set on top.
- If making the pecan topping: toast pecans in a pan over medium heat until golden. Add maple syrup, rosemary, and chili powder and toss until coated. Season with salt to taste.1 cup pecans, ¼ cup maple syrup, 1 teaspoon rosemary, Pinch of chili powder
- Top the warm cheese with roasted garlic or the pecan mixture and serve immediately with baguette slices or crackers.
Notes
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or in a low oven.
