Cashew Ricotta Cheese
I use this easy cashew cheese to replace the ricotta in my zucchini (or gluten-free noodle) lasagna, but it would be great in manicotti or stuffed shells as well. I like to slice zucchinis long and wide and layer with sauce, cashew cheese, mushrooms, spinach, and chopped fresh basil. Then I top the lasagna with dollops of the cashew cheese and bake until noodles are soft. Serve with a green salad on the side for a delicious meal!
Servings: 6
Cost: $8
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 for at least 2 hours, then rinse and drain. For a quick soaking method, pour boiling water over cashews and allow to the cashews to soak and plump up for 10 minutes.
- Blend all ingredients in blender or food processor until smooth adding water to adjust the consistency. A high speed blender will help you get the smoothest consistency.
Notes
Alternatively, this cashew cheese makes a great fruit dip. Add a little honey or maple syrup and serve with your favorite dipping fruits.