Cashew Ricotta Cheese

Jo Zimny


Home made ricotta generally requires that you let the curd sit and drain over night in a cheese cloth, but this one doesn't. You just have to put it in the fridge once it's made and let it firm up. The texture is very nice. It's got a very delicate flavour which is great if you're using it for sweet deserts. If you want you can add herbs and spices if you're using this for a savory dish. Either way its delicious.

★★★★★ 1 vote


1 c
hot water
1/2 c
raw cashews
1 c
cold water
4 tsp
fresh lemon or lime juice
4 Tbsp
1 Tbsp
light oil
1 tsp
maple syrup
1/2 tsp
sea salt

How to Make Cashew Ricotta Cheese


  • 1Place the hot water and cashews in a good blender and blend until the nuts are smooth. Be patient, this mixture has to be smooth, not grainy.
  • 2Once the creamy mixture is achieved add the rest of the ingredients. Blend again well.
  • 3Using a small sieve, pour the mixture into a small heavy bottomed saucepan and stir constantly over medium-high heat. When this has thickened turn the heat down to medium and cook for another minute stirring constantly.
  • 4Pour into a container and let set up in the fridge for a few hours. Use in your favourite recipes that call for ricotta cheese.
  • 5Enjoy!

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About Cashew Ricotta Cheese

Course/Dish: Cheese Appetizers
Other Tag: Healthy
Hashtags: #cheese, #ricotta, #cashew