Italian Cashew Ricotta
Italian Cashew Ricotta
Better than any store bought dairy ricotta you'll ever find. We've served and used this so many times, no one ever knows the difference. Most say they like it even better! To make regular ricotta leave out the garlic, oregano, and basil; 4 simple ingredients.
2 cups soaked cashews*
1 tsp salt
Juice of 2 lemons (or 3 Tbsp lemon juice)
3 large garlic cloves
1 Tbsp dried oregano
1 Tbsp dried basil
1/4-1/2 cup filtered water
Combine all ingredients in a high-powered blender. Add 1/4 cup water and blend, slowly add more water to reach desired consistency.
*If time allows soak cashews 4-6 hours (I almost always do mine overnight). If time doesn't allow you can come close by soaking them for 30 minutes using boiling water. The longer you can soak them the more likely you'll get a really creamy consistency.
See red spaghetti sauce recipe for a wonderful stuffed shells or manicotti meal.
Better than any store bought dairy ricotta you'll ever find. We've served and used this so many times, no one ever knows the difference. Most say they like it even better! To make regular ricotta leave out the garlic, oregano, and basil; 4 simple ingredients.
2 cups soaked cashews*
1 tsp salt
Juice of 2 lemons (or 3 Tbsp lemon juice)
3 large garlic cloves
1 Tbsp dried oregano
1 Tbsp dried basil
1/4-1/2 cup filtered water
Combine all ingredients in a high-powered blender. Add 1/4 cup water and blend, slowly add more water to reach desired consistency.
*If time allows soak cashews 4-6 hours (I almost always do mine overnight). If time doesn't allow you can come close by soaking them for 30 minutes using boiling water. The longer you can soak them the more likely you'll get a really creamy consistency.
See red spaghetti sauce recipe for a wonderful stuffed shells or manicotti meal.
Comments
Post a Comment