Oh cashews, is there anything you can’t do? If you have been vegan for a while, or if you are just into interesting and healthy recipes, you may have discovered the glory of the cashew. If it’s all new to you, then be prepared to fall in love with cashews on a whole other level. No, I’m not talking roasted nut mix in a tin, I’m talking vegan cheeses, creamy dressings, luxurious sauces, just so many delicious things can be done with this wonder nut.
Today I wanted to give you an easy one. Cashew ricotta is creamy, spreadable, and can be seasoned in endless ways. Think zest, chives, black pepper, chili flakes, olive oil, truffle oil, herbs, it really is endless. I love serving this just with some crackers, spreading it on a sandwich, or to replace dairy based ricotta in almost any recipe that might call for it. Plants you’ve done it again!
Just make sure you allot yourself the 2 hours soaking time for the cashews before you want to prepare this bad boy. Or you could always toss them in water before you head to work or go to bed. They will be totally happy chillin’ for up to 12 hours I’m pretty sure.
I just got back from the health food store. In general I try to avoid health food stores, because my wallet hates them. As I explained to always patient Andrew, “You see, fancy pre-made products are more expensive then say, a banana”. Very important conversations going on over here. The good news is I grabbed some ridiculously fancy treats which will keep me sane as I do a bit of a road trip to Montreal this weekend. Fast food joints ain’t got nothing on my fancy health food store treats! Seriously though, this drive is going to take 6 hours, and I have unfortunately done it a million TRILL-E-ON times before. Does anyone have some good audio book or podcast recommendations?
I am literally thinking of packing soaking cashews so I can make sure to have this cashew ricotta when I get to there. There is just something about the French cities that makes me want to whip out a vegan cheese board. Is it totally crazy to have cashews soaking in a tupperware on a road trip?
Uh, no officer, those are just cashews… in water… TO-TAL-LY normal.
Hmmm… I’ll let you know how this one goes.
Cover cashews in plenty of water and let soak for at least 2 hours. Overnight is totally cool too.
Drain your cashews and toss them in a food process with everything else.
Blend it all up, stopping to scrape down the sides every now and then until you reach your preferred ricotta texture. Garnish as you like. You could use lemon zest, chives, black pepper, a drizzle of olive oil, chili flakes, or just leave it as is.
Spread on a cracker, use as a spread on a sandwich or just lick a spoon. Yum!
- 1½ Cups Raw Cashews
- 1 teaspoon Lemon Zest
- 3 Tablespoons Lemon Juice
- 1 Tablespoon Nutritional Yeast
- 1 teaspoon White Miso Paste
- 1 Clove Garlic
- ¼ Cup Unsweetened Non-Dairy Milk of Choice (I used soy)
- ¼ Cup Water (use as needed to desired consistency)
- Additional Garnishes (optional)
- Cover cashews in plenty of water and let soak for at least 2 hours. OR if you want to make this right away, boil the cashews for 10 minutes until tender.
- Drain your cashews and toss them in a food process with everything else.
- Blend it all up, stopping to scrape down the sides every now and then until you reach your preferred ricotta texture.
- Garnish as you like. You could use lemon zest, chives, black pepper, a drizzle of olive oil, chili flakes, or just leave it as is.