I use this recipe both to replace the ricotta and to top my lasagna with dollops of “cheese”. It is wonderful between gluten-free lasagna noodles or zucchini “noodles”. I like to slice my zucchinis long and wide and layer sauce, cashew cheese, mushrooms, spinach, and maybe some chopped fresh basil. Then I top the lasagna with dollops of the cashew cheese and bake on 350 until noodles are soft and “ricotta” starts to brown slightly. Serve with a green salad on the side and this is a delicious meal!

Cashew Ricotta Cheese

I use this easy cashew cheese to replace the ricotta in my lasagna. It is wonderful between gluten-free lasagna noodles or zucchini "noodles". I like to slice my zucchinis long and wide and layer sauce, cashew cheese, mushrooms, spinach, and maybe some chopped fresh basil. Then I top the lasagna with dollops of the cashew cheese and bake on 350 until noodles are soft. Serve with a green salad on the side and It is a delicious meal!

Ingredients

  • 2 cups Raw Cashews
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Fresh Lemon
  • 1 teaspoon Himalayan or Sea salt
  • 1/4 cup Filtered Water

Instructions

  • Soak cashews in hot water x 1 hour or cold water 3 -8 hours, then drain. Blend all ingredients in blender or food processor until smooth adding water to adjust the consistency. I use a Vitamix and it comes out so smooth and creamy.

5 WAYS TO IMPROVE YOUR GUT HEALTH

INCREASE ENERGY. IMPROVE CLARITY. FEEL BETTER
GET IT NOW
You’ll also receive biweekly emails including valuable and practical tips, tools, & resources to help you improve your gut health.
5