{ Cashew Ricotta Cheese }

Cashew Ricotta Cheese Finished

I like to use this when I make lasagna and stuffed shells. You can also use this to top lasagna soup or pasta dishes.

What you Need

Amount Ingredient
1 cup cashews (soaked for 2+ hours)
1 clove garlic (minced)
1 tbsp almond milk
1 tbsp lemon juice
1/2 tbsp olive oil
1/2 cup fresh herbs (parsley, basil and/or chives)
1 tsp lime juice


Soak the cashews for at least two hours, then drain the water.
Add all ingredients to a food processor and blend until you get the right consistency. You can add more almond milk if the consistency is too thick. Add a little bit at a time. You can also use a blender if you don’t have a food processor but it may take you a bit longer to blend. I’ve used a Ninja bullet before and had to stop and shake it a few times to get it blended.
Once you have everything blended move to a container and chill in the fridge.