Creamy Cashew Ricotta
Creamy, smooth with just the right amount of salty-sweetness, this homemade cashew ricotta is simple to make with whole ingredients.
Servings: 10
Calories: 119kcal
Equipment
- blender or food processor
Ingredients
- 1½ cups raw cashews
- ½ cup dairy-free milk or water
- 2 tablespoon lemon juice
- ½ teaspoon sugar
- 1 teaspoon salt
- ½ tablespoon nutritional yeast
- ½ tsp garlic powder optional
- ½ teaspoon onion powder
Instructions
- Soak cashew in water overnight or for at least 2 hours. For a sweet cheat, you can soak your cashews in boiling water for 10 minutes.
- Drain your cashews really well.
- Throw the ingredients into a blender or food processor and process until smooth. Taste and adjust flavours to your liking.
- Store in the fridge covered for up to 5 days.
Notes
If I am making this ricotta specifically to go in a sweet dish, I sometimes leave the garlic out. The onion powder has a slight sweetness to it, so I generally always use it.
Storage
Your homemade cashew ricotta will keep in a sealed container in the fridge for 5-6 days. Alternatively, you can transfer it to a freezer safe container and freeze it for up to 3 months. Thaw it in the fridge for 24 hours or at room temperature for a few hours.
Nutrition
Serving: 2tablespoon | Calories: 119kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 256mg | Potassium: 152mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.2IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
