Cashew Ricotta Cheese

Cashew Ricotta Cheese


2 cups raw cashews soaked

1 spring rosemary


2 tbsp lemon juice

1/2 tsp garlic powder


1. In a food processor blend all ingredients and add water slowly while scraping down the sides in between mixing. Add water until you have a ricotta cheese consistency.

2. Place it in a nut milk bag and close it well, placing it on a paper towel to soak all of the excess moisture in the fridge overnight.

  • You can eat it hard and spread it on bread

  • Add water to thin it out for fillings for lasagna, pasta, sauces, etc.

  • Spread it on a tray and bake until it starts to break. Then, remove and break it apart and rebake until toasted. Let it cool and place in food processor for Parmesan cheese crumbs

  • Omit the rosemary and spices and use honey and fruit spreads to make a sweet spread. I love it with cherries in the summer on toast with a drizzle of honey with the original recipe.

  • Add water and use it as a vegan tzatziki base with fresh dill and cucumbers with olive oil.

The possibilities are endless!

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