Cashew Ricotta Cheese {dairy free}

5 from 1 vote

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.

Servings: 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
½ teaspoon salt
¼ 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