Herbed Cashew Ricotta
This herbed cashew ricotta is one of my favorite things to have around the house. For a snack with crackers, on top of pasta/pizza, or even layered in between noodles for lasagna. I made a similar variety with almonds for this Vegan Eggplant Lasagna, but the cashew is personally my favorite. And it’s obviously not meant to exactly replicate regular ricotta (which is delicious in it’s own right), but man it’s SO good.
Equipment
- 1 food processor
Ingredients
- 225 g raw cashews
- 1 clove fresh garlic
- 1 lemon, zested
- ¼ cup lemon juice
- ⅓ cup water (or a little more)
- 1½ tbsp nutritional yeast
- 1 tbsp olive oil
- ⅓ tsp sea salt
- ⅓ cup mix of soft herbs (chives, parsley and dill)
Instructions
- Soak cashews in hot water for 10 minutes. Drain and discard liquid.
- Combine all ingredients (besides herbs) in food processor. Blend until creamy and smooth, scraping down sides as needed. Add more water if it's too thick.
- Add in roughly chopped herbs and pulse until fully combined.
Notes
Store in air-tight container for up to 10 days in the fridge. Can also be frozen for up to one month.
