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



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  • 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


  1. Place 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.
  2. Once the creamy mixture is achieved add the rest of the ingredients. Blend again well.
  3. Using 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.
  4. Pour into a container and let set up in the fridge for a few hours. Use in your favourite recipes that call for ricotta cheese.
  5. Enjoy!

Printable Recipe Card

About Cashew Ricotta Cheese

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

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