I love this quick and easy recipe for ricotta cheese for it's simplicity, texture, and flavor. Besides using it in dishes that call for ricotta cheese, I spread it on crackers, bread, and use it in place of cheese in just about everything. It makes it so easy for me to be dairy free. I keep a pint or so in my refrigerator so I always have some "cheese" on hand.
As for the soaking time, I've soaked cashews in boiling hot water for 10 minutes, and other times I've soaked them at room temperature water overnight, so either works. The recipe produces a thick cheese, so if you want it thinner, just add a bit of water when processing it. You can also store soaked cashews in the refrigerator for a day or so before processing them.
Cashew Ricotta Cheese {dairy-free}
This produces a thick ricotta cheese but you can thin it out with a bit of water, from between a few tablespoons to ¼ cup or so. I add extra water to the food processor once I processed the cashews, lemon juice, and salt. If you don't have a food processor, you can use a high speed blender.
Ingredients
- 1 cup raw cashews soaked in hot water for 10 minutes or in room temperature for a 6 hours or overnight
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ cup water, or more as needed
Instructions
- Add the cashews, lemon juice, a few tablespoons of water, and salt to a food processor and process until smooth.
- Use a spatula to scrape down the sides in between processing. Add water gradually until it's at the thickness you prefer.
Nutrition
Calories: 45kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 74mgPotassium: 53mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 3mgIron: 1mg
Susan says
Do you think this could replace dry curd cottage cheese in all the SCD recipes?
Erica says
Possibly. I think it would depend on the recipe. Is there a recipe you want to try it with?
Daniella says
How long will this last in the refrigerator?
Erica says
Great question! It's lasted as long as 2 weeks for me. The lemon juice and salt probably help to preserve freshness.
Rita says
Hi,
I made the banana almond flour, coconut flour loaf.
It was delicious! Instead of using maple syrup or honey, I used the applesauce.
I put in blueberries, a tablespoon of vanilla, and a tablespoon or more of cinnamon.
It was not overly sweet, and moist.
Erica says
Great to hear! The banana bread recipe with almond and coconut flour is here: https://comfybelly.com/2012/03/banana-bread-using-coconut-almond-flour/