In honor of National Cashew Day today, we’re bringing you this simple, creamy, and insanely delicious cashew ricotta cheese recipe.
Cashews are one of our favorite nuts because they’re so flexible in the kitchen, especially when trying to create creamy textures. They contain potassium, magnesium, and iron to keep you feeling your best. This recipe is a great way to get more plant-based foods into your meals. By replacing ricotta cheese with this cashew-based version, you’ll be getting loads of heart-healthy fats into your meals.
You can incorporate this ricotta into a veg lasagna, like we did here, or you can enjoy it with pasta, in dips, on homemade pizza, and more! This recipe also works really well with breakfast toast. Top with your favorite fruits or go the savory route with an egg and tomatoes, and you’re in for a special treat.
This is going to be one of the simplest recipes we’ve got. First you want to soak the cashews in water overnight. This will help to make them creamier for the blending process. After they’ve soaked, drain the water and rinse those cashews. Simply add them into a blender with the garlic powder, lemon, salt, and water. Blend until you have a ricotta-like consistency and all the cashews are processed. That’s it!
We used this batch of cashew ricotta to layer our lasagna, as you can see above. Keep in mind that one serving is 1/4 cup. Not sure what to do with the leftovers? Store it in an airtight container in the fridge and re-use for up to a week.
Here are our top 3 favorite cashew-based recipes!
- Vegan Cashew Sour Cream
- Homemade Cashew Milk
- Creamy Cashew Enchiladas
What are your top picks for cashew-inspired recipes? Let us know in the comments below!
- 2 cups cashews, soaked overnight
- 1 teaspoon garlic powder
- Juice of 1 lemon
- 3/4 cup water
- Salt, to taste
- Drain and rinse the cashews. Blend them with the garlic powder, lemon juice, and water
- Add salt, to taste, and use in your favorite dishes!
- Store for up to 1 week in the fridge