From the kitchen
Cashew Ricotta
A light, textured cashew ricotta built with a coarser blend than the smooth cream recipes elsewhere in this chapter.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 cup Raw Cashews, soaked 4 hours or overnight
- 1/3 cup Water
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Nutritional Yeast
- 1/2 tsp Salt
Method
- Drain and rinse the soaked cashews.
- Combine the cashews, water, lemon juice, nutritional yeast, and salt in a food processor rather than a high-powered blender.
- Pulse, rather than blend continuously, until the mixture reaches a slightly textured, ricotta-like consistency.
- Taste and adjust salt or lemon as needed.
- Refrigerate; use within 5 days.
Kitchen note
Using a food processor and pulsing rather than a blender running continuously is the entire technique difference between this and a smooth cashew cream, texture is the goal here, not total smoothness.
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