Go Back
A glass jar filled with creamy, smooth cashew butter is placed on a beige cloth. A spoon is dipped into the jar. Background elements include a white bowl with cashews and a lemon wedge. The arrangement rests on a woven mat with blurred wooden texture.

Cashew Ricotta

Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Ingredients Method Video

Ingredients
  

  • 1 cup raw cashews Soaked overnight in water (or at least 30mins in boiling water) and drained
  • 1 tablespoon lemon juice
  • 2 tablespoon nutritional yeast
  • ½ teaspoon garlic
  • 1 teaspoon salt
  • ⅕-1/4 cup water Start with a few tablespoons of water and add more if needed

Method
 

  1. In a high-speed blender or food processor, combine the soaked and drained cashews, around ⅕ cup water, lemon juice, nutritional yeast, garlic powder and salt. Blend until smooth and creamy, stopping to scrape down the sides as needed. Add more water a tablespoon at a time. You want the ricotta to be thick but spreadable.
  2. Taste your cashew ricotta and adjust the seasoning if needed. Add more salt, lemon juice, or nutritional yeast to taste. Option to add herbs or spices such as chives, black pepper or paprika.
  3. Your cashew ricotta is now ready to enjoy! Use it immediately in your favourite recipes or store it in an airtight container in the fridge for up to 5 days.

Video