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Ricotta Cheese {dairy free}

April 15, 2020 by Erica 6 Comments

Ricotta Cheese {dairy free}
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

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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 1/4 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.
Servings: 16 tablespoons
Calories: 45kcal

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
  • 1/2 teaspoon salt
  • 1/4 cup water, or more as needed
US Customary - Metric

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: 45kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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Filed Under: Dairy Free, Egg Free, Gluten-Free, Low Carb | Keto, Low Sugar, Paleo, Plant-based, Quick & Easy, Sauces & Dressings, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: cashews

Previous Post: « Pumpkin Muffins {low carb}
Next Post: Roasted Asparagus »

Reader Interactions

Comments

  1. Susan

    June 12, 2020 at 6:29 am

    Do you think this could replace dry curd cottage cheese in all the SCD recipes?

    Reply
    • Erica

      June 12, 2020 at 8:42 am

      Possibly. I think it would depend on the recipe. Is there a recipe you want to try it with?

      Reply
  2. Daniella

    April 16, 2020 at 7:22 am

    How long will this last in the refrigerator?

    Reply
    • Erica

      April 16, 2020 at 8:22 am

      Great question! It’s lasted as long as 2 weeks for me. The lemon juice and salt probably help to preserve freshness.

      Reply
  3. Rita

    April 16, 2020 at 6:47 am

    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.

    Reply
    • Erica

      April 16, 2020 at 8:21 am

      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/

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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