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Cashew Ricotta – Basic Version

Cashew Ricotta – Basic Version Adapted from MinimalistBaker.com

See Notes. This ricotta can be used either as is, sweet (think cannoli), or savory (think lasagna). It all depends on the dish and what else you mix in.

Expect a final yield of about 3 (+ or -) cups cashew ricotta

Ingredients

  • 2 1/2 Cups raw cashews, soaked in water overnight. Discard water after soaking cashews.
  • 2-3 tsp nutritional yeast (plus more to taste)
  • 2 Tbsp fresh squeezed lemon juice
  • 1/2 – 3/4 tsp sea salt or pink Himalayan salt
  • 1/4 – 1 Cup water

Method:

Start with 1/4 cup water in bottom of blender jar.

  1. Add all ricotta ingredients (starting with the lesser amount of water (1/4 cup) and salt (1/2 tsp) as original recipe is written) to a high-speed blender and blend until mostly smooth and creamy, scraping down sides as needed (~2 minutes). The goal is a well incorporated, puréed mixture with only very small bits of cashews that would mimic the texture of ricotta. Add more water, a little bit at a time, if the blender is having a hard time working the mixture.
  2. Taste and adjust flavor as needed, gradually adding more salt for overall flavor, nutritional yeast for cheesiness, and lemon juice for acidity.

Notes: “This ricotta can be used either as is, sweet (think cannoli), or savory (think lasagna). It all depends on the dish and what else you add in.” For a sweet ricotta, add small amounts of honey or agave syrup, and a little nutmeg and cinnamon. For savory ricotta, add 1-2 cloves fresh garlic, basil, parsley, or oregano. Start with small amounts of any of the add-ins. Work the mixture and taste to attain the desired flavor.

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