Cashew Ricotta

Yields:  Approximately 2 Cups

If you're looking for vegan ricotta, you can stop here.  This is the real (delicious) deal.


1 1/2 cups raw cashews, soaked
1 small yellow onion
1 big garlic clove
1 1/2 tablespoons nutritional yeast
1 tablespoon raw unpasteurized apple cider vinegar
6 basil leaves*
salt and pepper to taste
4 tablespoons water

*For plain ricotta, merely leave out the basil


1.  Soak cashews:  Pour raw cashews in a medium bowl, cover with water, and let soak in the bowl for at least 5 hours, uncovered.  Drain and rinse cashews.

2.  In food processor, combine garlic and onions.  Puree.

3.  Add in remaining ingredients and pulse, adding water slowly until the “ricotta” has reached your desired texture and consistency.

This ricotta can be used in place of any recipe that calls for ricotta–or you may want to dream up your own veggie lasagna.  I’m curious to hear what you’ll create with your ricotta.  Let me know how it goes for you!