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Creamy Cashew Ricotta Recipe

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4 from 15 reviews

This creamy cashew ricotta is a smooth, dairy-free alternative to traditional ricotta cheese, perfect for vegan and lactose-intolerant diets. Made from soaked raw cashews blended with dairy-free milk, lemon juice, and a blend of seasonings, it offers a rich, tangy flavor and versatile texture. Ideal for spreading, stuffing, or mixing into your favorite recipes.

Ingredients

Cashews

  • 1½ cups raw cashews

Liquid

  • ½ cup dairy-free milk or water

Flavorings

  • 2 tbsp lemon juice
  • ½ tsp sugar
  • 1 tsp salt
  • ½ tbsp nutritional yeast
  • ½ tsp garlic powder (optional)
  • ½ tsp onion powder

Instructions

  1. Soak Cashews: Soak the raw cashews in water overnight or for at least 2 hours to soften them. For a quicker method, soak cashews in boiling water for 10 minutes.
  2. Drain Cashews: Drain the soaked cashews thoroughly to remove excess water, ensuring a creamy consistency.
  3. Blend Ingredients: Combine the drained cashews, dairy-free milk (or water), lemon juice, sugar, salt, nutritional yeast, garlic powder (if using), and onion powder in a blender or food processor. Process until completely smooth and creamy. Taste the mixture and adjust the seasoning as desired for perfect flavor balance.
  4. Store: Transfer the creamy cashew ricotta to an airtight container and refrigerate. It will keep well for up to 5 days, making it convenient for meal prep.

Notes

  • Soaking cashews is essential for achieving a smooth texture; do not skip this step.
  • You can substitute dairy-free milk with water to keep it lighter.
  • Adjust seasoning according to your taste preference for saltiness and tang.
  • This ricotta works well as a spread, in pasta dishes, or as a vegan substitute in recipes calling for ricotta cheese.
  • Store covered in the refrigerator to maintain freshness.

Find it online: https://marthatasty.com/creamy-cashew-ricotta-recipe/