Cashew Ricotta

I borrowed this recipe from Planted Families who adapted it from America's Test Kitchen. Since I love it so much I wanted to add it to my own recipe index. You might find that a lot of my recipes will have this from now on... I've had the privilege of being able to buy all of the ingredients in bulk but if you do not have the luxury, packaged items work just as well! Just be careful when choosing your cashews as roasted, salted will not have the same flavor or consistency as raw, unsalted.
ALLERGEN NOTE: By definition, cashews are NOT A NUT, they are a seed but there are still a lot of people who have problems with them. I'm allergic to tree nuts but I don't have a problem with cashews, but that's just me. Be careful, be smart, be safe when using this ricotta in your recipes.

PREP TIME: 2 min   |   TOTAL TIME: 8 hrs 2 min ​Author: Planted Families

  • 1 cup raw cashews (do not use roasted)
  • 1/4 cup water
  • 2 tbsp extra-virgin olive oil (I use avocado oil)
  • 2 tbsp fresh squeezed lemon juice
  • salt and pepper to taste​
  1. Soak cashews in water for at least 8 hours, or overnight. Drain water, rinse well.
  2. Combine all ingredients in a blender or food processor and blend until smooth.
  3. Refrigerate up to one week.

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