Cashew Ricotta Cheese

1.6.17 / 2 comments

 

cashew-ricotta-cheese-1

Are you looking for some healthy, dairy free alternatives for your kitchen? Our homemade cashew ricotta cheese is a great plant-based option, as it’s completely vegan and full of nutritious ingredients. There are so many ways to use this recipe–get creative and add it in pastas, use it as a sandwich spread, serve it at parties with some whole wheat crackers, or simply enjoy a mid-afternoon snack with crunchy vegetables. However you choose to eat this “cheese” is up to you, but we know that once you ingest it, your taste buds will be hooked! Try adding this into our Butternut Squash Vegetable Lasagna for a plant-centric meal that everyone is sure to love.

cashew-ricotta-cheese-2

Cashews are the star of the show in this recipe, as they are rich in nutrients such as protein, monounsaturated fatty acids, copper, phosphorus, manganese, magnesium, and zinc, and provide 220 calories in a 1/4 cup serving. Cashews have a lower fat content than most other nuts, but contain primarily unsaturated fatty acids, 75% of which is oleic acid (the same heart-healthy monounsaturated fat found in olive oil), which promotes good cardiovascular health. Studies have shown that monounsaturated fats reduce high triglyceride levels which are associated with increased risk for heart disease (1). So go ahead and enjoy the earthy flavor of cashews with this creamy, delicious dip–it’s one recipe that will keep you coming back for more!

cashew-ricotta-cheese-3

 

Cashew Ricotta Cheese
 
Prep time
Cook time
Total time
 
Serves: 37 servings
Ingredients
  • 2 cups cashews, soaked in water for one hour
  • ¼ cup water
  • ⅓ cup extra virgin olive oil
  • ½ lemon, juiced
  • 5 tablespoons nutritional yeast
  • ½ teaspoon kosher salt
  • 4 small garlic cloves or 2 medium-large garlic cloves
Equipment
  • Medium saucepan
  • Food processor
Instructions
  1. In a medium saucepan, boil cashews in water for 20 minutes until soft. Rinse them with cold water or soak them overnight.
  2. In a food processor, add water, olive oil, lemon juice, nutritional yeast, salt and garlic, and process until smooth. Set aside.
  3. Serve cold with vegetables or crackers.
  4. Refrigerate in a sealed container for up to one week.
Notes
*Add parsley, dill, cashews and herbs (such as marjoram, chives, thyme or basil), if desired.

*Another method is to place cashews in a container with a lid and cover the cashews with cold water then place the cover on the container. Place in the refrigerator to soak overnight up to 12 hours. Rinse and drain cashews then add to food processor.
Nutrition Information
Serving size: 1 tablespoon Calories: 85 calories, Fat: 7 grams, Saturated fat: 1 gram, Carbohydrates: 4 grams, Sugar: 1 gram, Sodium: 20 milligrams, Fiber: 1 gram, Protein: 3 grams, Cholesterol: 0 milligrams

(1) The Nutritional Health Facts of Cashews. Odi Cashew. http://www.odicashew.com/pdf/nutritional_health_facts_of_cashew.pdf – See more at: http://triadtowellness.com/cashew-pesto-dip/#sthash.RlZNcC2Y.dpuf

2 Responses to Cashew Ricotta Cheese


  1. Lita Watson says:

    Vinegar can be used instead of lemon juice to make this ricotta cheese, can’t it? Both them have acid citrie ingredient, so i don’t know which one is better.

    • Kathy Siegel says:

      Hi Lisa,
      Using vinegar instead of lemon juice will change the taste of the recipe. However, the best choice of vinegar to substitute with, would be apple cider vinegar. Let us know how it tastes! Have a great day.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Pin It on Pinterest

Share This