Name: Cashew Ricotta
Prep time: 10 min
Total time: 40 min
Yield: 5
Ingredients: 2 cups raw cashews; 1/4 teaspoon asafetida; 1 tablespoon nutritional yeast; 3 tablespoons lemon juice; 1/4 cup almond milk; 1 1/2 tablespoon virgin olive oil; 1 teaspoon pink Himalayan salt

Jump To Recipe Print Recipe

Cashew Ricotta

4.3 from 2 votes

Print Recipe

Pin Recipe

Prep Time 10 min Rest Time 30 min Total Time 40 mins

Servings: 5

Courses: Vegan Dairy Diet: Gluten Free

Description

Thick and creamy ricotta! Honestly, I've used this recipe as a direct substitute for recipes that call for ricotta and it works a charm, whether its lasagne or on pasta or inside a sauce! Super versatile and ready in less than 10 mins ( not including cashew soak time 😂😊)

Ingredients

2 cups raw cashews (soaked in cold water for over night or quick soak in hot water for 30 minutes to 1 hour)
¹⁄₄ teaspoon asafetida
1 tablespoon nutritional yeast
3 tablespoons lemon juice
¹⁄₄ cup almond milk (unsweetened)
1 ¹⁄₂ tablespoon virgin olive oil
1 teaspoon pink Himalayan salt

Instructions

Add all ingredients into a blender or food processor.
Blend until rich, creamy and smooth. If the mix is a bit too dry, add a little more nut milk... You can keep it quite thick or make it runny if you want more of a saucy texture
♡ Sprinkle with devotion, say a little prayer of thanks, and share with love ❤️

Rate this recipe:

Cashew Ricotta

Description

Ingredients

Instructions

Popular Recipes

Title

Creamy Mushroom Sun-dried Tomato Tagliatelle

Sweet Potato Black-Eyed Pea Curry

Spinach & Chickpea Rice

Tofu Tikka Masala

User Reviews

Log In