Cheeses, RECIPES

Creamy Cashew Based Ricotta

Only three ingredients !

*Makes 2 1/2 Cups

Only 4 ingredients


1 cup of soaked cashews ( To soak them, the night before, put in a bowl and cover with water)
14 oz or 1 block of 400 grams of firm tofu
Juice of 1 lemon
1/2 tsp of salt or to taste

Drain & rinse the tofu and the cashews

Blend all of the ingredients in a food processor

As simple as that !!!

The ricotta will keep in the fridge for 4 days.

Delicious on a slice of rustic bread, as a cannelloni filling or as a dip with veggies !

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Cheeses, RECIPES



Simply put all 4 ingredients in a small blender, if you prefer it grainier than mine, then just prolong the grinding to make a finer Parmesan

3/4 cup raw cashews
3 tbsp nutritional yeast
1/4 tsp sea salt (up to 3/4 if you prefer saltier)
3/4 stp garlic powder

Voila ! the entire process literally takes no more than 5 minutes, it is healthier as it does not have all the store bought preservatives and you save quite a bit of $

Keep refrigerated, although mine never lasts long as we use it as a pasta topping, salads, and my husband’s famous lasagna mmmmm

Enjoy !