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Cashew Ricotta

Ratings 4.3 from 2 votes
Courses
Time
Prep Time: 10 min Rest Time: 30 min Total Time: 40 mins
Servings 5
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

  1. Add all ingredients into a blender or food processor.

  2. 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

  3. ♡ Sprinkle with devotion, say a little prayer of thanks, and share with love ❤️

Read it online: https://radhi-recovery.adeelchohan.com/recipe/cashew-ricotta/