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Cashew Ricotta “Cheese”

By December 13, 2017Recipes
Reading Time: 2 minutes
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One of my all time favorite restaurants is Cafe Gratitude. Apart from having a tranquil and beautiful atmosphere, they also have amazing vegan food – good enough to please even the most staunch carnivore (says me). I received their cookbook as a Christmas gift, and I already have a new favorite: cashew ricotta cheese.

The great thing about cashew ricotta cheese, just like regular ricotta cheese, is that you can use it as the foundation for so many amazing dishes. Everything from dips to lasagna, but all without the downsides of dairy.

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For today, let’s just start with how to create the basic cashew ricotta, and we’ll get into more complicated recipes in the future. Even this basic recipe makes for a great dollop on your favorite protein or as a dip for crunchy veggies.

Cashew Ricotta Cheese
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Cashew Ricotta "Cheese"

The great thing about cashew ricotta cheese, just like regular ricotta cheese, is that you can use it as the foundation for so many amazing dishes. Everything from dips to lasagna, but all without the downsides of dairy.

Category Paleo, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Total Time 12 hours
Author Lauren Lobley

Ingredients

  • 1 1/2 cups raw cashews soaked overnight, then strained and rinsed
  • Juice from 1 lemon about 2 Tbsp
  • 1/2 to 1 tsp sea salt
  • 1/4 to 3/4 cups water

Instructions

  1. Combine all ingredients in a blender, starting with just 1/4 cup of water.

  2. Blend until you get a paste/ricotta-like texture. If you find it’s too thick, add another 1/4 cup of water.

  3. Once you get the desired consistency, taste to see if it needs more salt. If not, you’re done!
  4. Store in an airtight container in the fridge for up to a week.

For a full explanation of how to make cashew ricotta “cheese,” watch this video:

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Lauren Lobley
Former pastry chef turned certified Integrative Nutrition Health Coach and healthy chef, Lauren is now in the throes of her most challenging work to date: motherhood. When she’s not mushing up food for her daughter, her goal is to not only create recipes for healthy food that taste good, but also to help people create a recipe for their own, unique healthy life. One that’s designed specifically to suit their needs, wants, and of course, taste buds!

You can check out her recipes for both food and for life at Delectable You. There you will also find over ninety cooking videos for your viewing pleasure.

Lauren lives in Malibu, California with her adventurer husband, Ted. Together they own a yoga studio called 5 Point Yoga, as well as an Adventure Yoga Retreats company that takes people all over the world doing yoga and, well, having adventures! Think skiing, yoga, and P90X in Jackson Hole, Mammoth, and Chamonix, surfing and yoga in Costa Rica, hiking Machu Piccu in Peru — you know, that kind of thing.

When she’s not cooking, recipe testing, and living and breathing health and wellness (and now chasing after her infant), she’s writing about it all on her blog. She’s also been published on The Good Men Project, Babble, Beyond Yoga, and The Elephant Journal, and has been regularly writing for a health and wellness PR firm for the last three years.