Cashew Ricotta

One of my favorite recipes! Also one of my easiest.

For this recipe, we will use either roasted or unroasted cashews. If you plan to use roasted and salted cashews, you will achieve a nuttier, more developed cashew flavor. If you plan to use raw cashews, the end result will have less of an overall nutty flavor profile. I enjoy the raw cashews when I am using this recipe to mimic the light and creamy flavor of a traditional ricotta.

To get this recipe going, you are going to want to soak your cashews. I soak 4 cups of cashews in about 2 cups of water, or if I do it in a quart container, just enough water to cover the cashews. Let these cashews soak over night in the fridge, or for at least 4 hours. I am spoiled enough to be able to use a Vitamix, but if you don't have one its not the end of the word. You will just have to blend the cashews a bit longer.

After the cashews have soaked overnight, you will notice that they have grown in size and if squeezed, fall apart. This is the texture we are looking for. The goal here is to emulsify the fats from the cashews (and added olive oil) into the water for a smooth and spreadable texture. Throw the cashews and water into your blender of choice and add the salt, pepper, lemon juice, and lemon zest. Blend for about 3 minutes on medium-high speed while streaming in the olive oil (if using a Vitamix, slowly turn the dial from 1 all the way up to 7 while making sure the cashews don't get too thick and stop the Vitamix) . It is an added bonus if you have some air whipped into it during this process and will give a much lighter and fluffier ricotta.

Make sure to taste for seasoning before taking it out of the blender, as it is much easier to distribute salt and pepper by pulsing the blender a couple times.

To store this tasty spread (or dip), place it in a airtight container and place it in the fridge. This will last for upwards of 1-2 weeks in the refrigerator.

Cashew Ricotta

Yields: 1.5 quarts

Recipe time: 24 hrs

Cashews, raw unsalted	4 Cups
Water, room temperature	2 Cups
Extra Virgin Olive Oil	1/3 Cup
Juice and Zest of 1 Lemon
Salt	1 1/2 tsp
Pepper	1 tsp