Cashew Ricotta
This rich and creamy dairy-free ricotta alternative is made from soaked cashews, lemon juice, olive oil, nutritional yeast, and seasonings. Blended to a smooth texture, it’s perfect for use in lasagna, stuffed pasta, or as a spread. The cashew ricotta offers a mild, slightly nutty flavor that pairs wonderfully in vegan and plant-based dishes.
Equipment
- 1 Blender or food processor (for blending the cashews)
- 1 Mixing bowl (to soak the cashews)
- 1 Fine mesh strainer (to drain the soaked cashews)
- Measuring cups and spoons (for measuring ingredients)
- 1 Spatula (for scraping down the sides of the blender/food processor)
- 1 Knife (for mincing garlic, if using fresh)
Ingredients
- 1 cup Raw cashews, soaked in water for at least 2 hours
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- 1 Garlic clove, minced
- 2 tbsp Nutritional yeast
- ¼ cup Water (more if needed for consistency)
- ½ tsp Salt
- Fresh parsley or basil (optional, for added flavor)
Instructions
- Soak the cashews: Soak the raw cashews in water for at least 2 hours, or overnight if you prefer. This softens the cashews and makes them easier to blend.
- Blend the ingredients: Drain the soaked cashews and add them to a blender or food processor. Add the lemon juice, olive oil, garlic, nutritional yeast, salt, and 1/4 cup water. Blend until smooth and creamy, scraping down the sides as needed.
- Adjust the consistency: If the mixture is too thick, add more water, 1 tablespoon at a time, until you reach a ricotta-like texture.
- Herb it up: For a touch of freshness, stir in chopped parsley or basil after blending.
Notes
Tip: Cashew ricotta can be stored in the fridge for up to a week. It’s also freezer-friendly, making it perfect for meal prep.