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