Recipe: Cashew Ricotta

In past I’ve made ricotta-like recipes with tofu, but I know not everyone wants to eat the ‘fu. So, here’s some incredibly simple, no-tofu, vegan ricotta.


2 c cashews*
1/2 lemon, juiced
2 T nutritional yeast
1 1/2 t sea salt
1/2 t garlic powder
3/4 c water

*Find out how I afford all these dang organic cashews here.


  1. In a bowl, cover cashews in boiling hot water and let soak for one hour.
  2. Drain cashews and put in food processor or blender.
  3. Add all other ingredients and blend until smooth and creamy.

That’s it! Pipe some cashew ricotta into stuffed mushrooms, dollop it into a quiche, or layer it into lasagna. Guess what? Next week I bring you lasagna.

Refrigerate in an airtight container and use within one week.

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