Lemony Cashew Ricotta
It took a long time for me to come around to making ricotta “cheese” from nuts instead of cow’s milk. That’s probably because I’ve had a lifelong love for real ricotta, especially the sheep’s milk kind I tasted while traveling in Sicily. In fact, if you scroll several years back in my Instagram feed, there’s a picture of me standing next to a Sicilian woman (who looks exactly like my grandmother) showing me how to make ricotta. Fragrant and sweet from the grasses the sheep eat, ricotta is the basis for making many traditional Sicilian dishes.
When I came home from that trip, I became obsessed with making ricotta from scratch. I drove over a mountain pass from my home to neighboring Idaho (because the sale of raw milk is illegal in my state) to source milk with the grassiest aroma from local farms. How could cashew ricotta compete with that?
Lemony Cashew Ricotta does it all: schmear, dip, sandwich spread
Truth be told, cashew ricotta does not taste exactly like ricotta made from dairy, nor does it have the exact same texture. But I am pleased to report that homemade cashew ricotta is every bit as delicious as other ricottas I have tasted. I daresay I like the nutty flavor even better in many dishes. It’s extremely versatile, too. By adding a few simple ingredients, such as garlic and chives, this Lemony Cashew Ricotta becomes a dip for crudité, a schmear for your whole-grain toast, or much brain-healthier-than-mayo sandwich spread. And, it holds its own in traditionally cheesy Italian dishes like lasagna, manicotti, and stuffed shells.
Cashew ricotta’s brain healthier fat profile
The brain health virtue of this and other plant-based ricottas comes from the more favorable fat profile. Dairy milk ricotta is high in saturated fat, and although low-fat versions are available, I find their textures too grainy. Nut-based ricotta, like this recipe, is high in monounsaturated and polyunsaturated fats, the type that is best for your brain. Studies show there is a strong association between a diet high in saturated fat and the risk of being diagnosed with Alzheimer’s disease. So while I’m not saying I’ll never eat “real” ricotta again, for my everyday cooking, cashew ricotta is now my go-to ingredient.
Add mix-ins for a modern, brain-healthier take on the schmear
The result is a tender, creamy, plant-based “cheese” you can separate into light dollops with a fork. Or, add herbs, chives, garlic, or some of the other add-ins listed below, for a schmear-like topping or dip.
P.S. You may be able to find good quality brands of cashew or almond milk ricotta at the grocery store. One brand I like is Kite Hill. It’s fine for when I don’t have time to make it from scratch. But now that I’ve discovered how easy it is to make, I always have a batch of Lemony Cashew Ricotta stashed in the freezer or fridge.
Prep Time | 5 minutes |
Passive Time | 4 hours or overnight soak, and let ricotta rest over another night |
Servings |
cups
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- 1½ cups raw, unsalted cashews plus enough water to cover in a small saucepan
- ¼ cup freshly squeezed lemon juice plus 2 teaspoons fresh lemon zest
- ½ teaspoon kosher salt
- up to ¼ cup fresh water
Ingredients
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- Bring the cashews and water to boil in a small saucepan. Turn off the heat, cover, and let sit for 15 minutes. Drain, discarding the boiling water.
- Place the cashews, lemon zest, juice, and salt in the bowl of a food processor. Pulse about 20 times, or until the cashews take on the consistency of cottage cheese, with curd-like clumps. Scrape down the side of the bowl and pulse again, adding 1 tablespoon water at a time, until it has the texture of a moist ricotta.
- Use right away as a dip or spread. For a firmer cheese, scrape the ricotta into a nut milk bag or double layer of cheesecloth, and gather into a bundle and tie with string. Place over the bowl to catch any water that seeps out. Refrigerate for 24 hours.
To Store: The ricotta keeps in the fridge, tightly covered, for up to 5 days. To freeze for up to 3 months, cover the top of the ricotta with plastic or beeswax wrap, pressing down so it creates a seal, then cover the container.
To soak the cashews instead, cover with water and soak for at least 2 hours and up to overnight; drain.
Note: You can also make cashew ricotta in a powerful blender, such as a VitaMix. Blend on medium-high and use the plunger to keep pushing the cashews towards the blade.
4 Dips using a batch of Lemony Cashew Ricotta:
Garlic and Chive: Grate one garlic clove over the ricotta and combine using a fork. Add 2 tablespoons finely chopped fresh chives and a few turns of freshly ground black pepper. Drizzle with extra virgin olive oil before serving.
Black Olive, Orange, and Red Pepper: Fold ½ teaspoon crushed red pepper flakes, ½ cup chopped black olives, and 1 teaspoon of orange zest into the ricotta until evenly distributed.
Cherry Tomato and Turmeric: Sauté 1 cup cherry tomatoes in 1 tablespoon extra virgin olive oil until they burst and create a loose sauce, about 5 minutes. Stir in ½ teaspoon ground turmeric. Cool slightly, then fold the tomato mixture into the ricotta and finish with a pinch of flaky salt and freshly ground black pepper.
Creamy Edamame and Mint: Blanch 1 cup frozen edamame in boiling water for 1 minute, drain, and puree in a food processor with ½ teaspoon kosher salt. Fold into the ricotta with 2 tablespoons finely chopped fresh mint, and finish with a drizzle of extra virgin olive oil.
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