If you’re looking for a tasty and healthy alternative to traditional cheese, plant-based ricotta is the choice for you! It was one of the most viral recipes on the web, and I couldn’t resist the temptation to try it myself! It’s a variant of the classic cow or sheep ricotta because it’s made with just two ingredients, cashews and water, plus a few optional flavorings! Moreover, it’s very easy to make, even though it requires a few steps and resting times that shouldn’t discourage you. The result will be a unique product with surprising taste and texture, lactose-free and rich in nutritional benefits. Sure, you can buy good vegan ricotta at organic stores or even online these days! But there’s nothing like making it at home! This way, you get to decide how to flavor your ricotta without additional ingredients that aren’t always convincing! You can enhance or vary your diet with more sustainable plant-based foods! To be honest, as a non-vegan, this recipe intrigued me and I must admit the result was more than satisfying! It’s perfect for spreading on bread, dressing your pasta, using in sweet recipes, or enjoying just as it is!
If you love recipes that fully embrace healthy, nutritious, and light eating, try these other ideas:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Day 16 Hours 50 Minutes
- Preparation time: 35 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz cashews (unroasted and unsalted)
- 3 1/3 cups water
- 2 lemon juice (or apple cider vinegar)
- 2 pinches salt
- 2 teaspoons aromatic herbs (dried basil, parsley, chives)
- to taste extra virgin olive oil (for the surface)
Tools
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 2 Bowls
- 1 Food Processor
- 1 Colander
- 1 Tea Towel
- 1 Spatula
- 1 Cheese Mold
- 1 Juicer
- 1 Saucepan
- 1 Plate
Steps
To make cashew ricotta, you’ll first need to soak them overnight. Place them in a large bowl, fill with running water, ensuring it reaches over an inch or so above and cover with a tea towel.
The next morning, after rehydrating the cashews for 8 hours, drain them and rinse under fresh running water.
Transfer the soaked cashews into the bowl of a blender along with half of the water from the recipe, 400 ml, and blend in short bursts for a few minutes.
Now add the rest of the water and blend for a few more moments.
You should obtain a kind of drink with a smooth and even consistency.
Transfer the cashew drink into a large pot, bring to medium heat, and stir with a wooden spoon until it reaches a temperature of 176°F. If you don’t have a thermometer, turn off the heat when the liquid is about to simmer. This takes about 15-18 minutes.
Turn off the heat, pour the drink into the same bowl you used for soaking and add the strained lemon juice, stirring with a spatula.
Cover with a plate and let it rest for about 50 minutes.
After this time, you’ll notice a kind of “curdling”, where the whey has separated from the rest.
Pour the entire mixture into a cotton bag set over a colander, with a bowl underneath, and leave to drain all the whey in the fridge for about 8 hours or speed up this phase by squeezing the bag well to release all the milk. The remaining pulp in the bag is the cashew okara.
Now it’s time to flavor your ricotta as you like. I recommend adding garlic powder, chives, parsley, and dried basil according to taste or preference.
Finally, add a pinch of salt and mix everything well.
Transfer the cashew ricotta into a 500 gr cheese mold or two 250 gr molds each (I keep those bought at the supermarket) with a plate underneath, gently pressing with a spatula. Store in the fridge for 24 hours but the longer the ricotta stays in the fridge, the firmer its texture will be.
Once ready, serve it on a bed of arugula with a drizzle of oil and a handful of cashews for garnish.
And there you have it… Homemade cashew ricotta is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Cashew ricotta can be stored in the fridge in an airtight container for up to 5 days.
Tips, notes, variations, and suggestions
🟣To make your cashew ricotta even more enticing and delicious, try flavoring it with some organic lemon zest before letting it rest in the fridge.
FAQ (Frequently Asked Questions)
Can it be made with other nuts using the same process?
Yes, you can make it with the same quantity of peeled almonds or hazelnuts or with walnuts.
What should I add if I want to make it sweet?
You can add a sweetener of your choice like honey, preferably acacia, or agave syrup or maple syrup.
