I freely admit that I’m not generally a recipe follower nor do I measure ingredients unless I’m baking. When I want to share a dinner recipe, I pay attention and actually measure so I can pass it along.
That being said, every time I want to make cashew ricotta, I go to my Veggie Lasagna post and glance at the ingredients to make sure I’m not leaving anything out. Yesterday, I wanted to make some for pizza and it occurred to me that it would be easier if it had it’s own post. So here we are.
I’ve altered the recipe ever so slightly from the veggie lasagna version. I’ve found that I really enjoy a blend of sunflower seeds and cashews, so I made sure to add sunflower seeds as an option. I made the coconut oil optional because I left it out the last few times and it turned out just fine. Depending on what you are going to use the cashew ricotta for, you may want the coconut oil to help with a smoother texture. I also had some Califia Farms vegan half and half on hand which I subbed for the regular unsweetened almond milk. It certainly gave the cashew ricotta a richer taste.
I should also point out that I only made a half recipe this time. It was exactly the amount I needed for the pizza. This recipe will make more than you see in my pictures. It stores well for a couple days in the fridge. The cashew ricotta works well for pasta dishes, pizza, or as a sandwich or cracker spread. We tried some on a few almond flour crackers and it was delish!
Remember, you can always alter the spices to create whatever flavors you’d like. The main thing is getting the ratio of nuts/seeds and liquid right to create the texture and consistency you desire. Soaking the nuts and seeds is key to achieving the ricotta-like texture, so I don’t recommend skipping that step.
If this post makes you want pizza, you can go here for my pizza dough recipe: Garlic Pizza Dough & Eggplant Sauce.
- 2 cups cashews, soaked at least 4 hours
- 1/3 cup hemp seeds or sunflower seeds, soaked 2 hours
- 1/4 cup nutritional yeast
- 1 teaspoon fresh lemon juice
- 1-2 cloves garlic
- 1 teaspoon coconut oil (optional)
- 1/4 cup unsweetened almond milk or vegan half and half
- 1/2 teaspoon turmeric (optional)
- fresh oregano, basil, and parsley, or about 1/2 teaspoon each dry
- salt to taste
Measure out and soak nuts and seeds.
Gather together all of your ingredients.
Drain and rinse cashews and hemp seeds/sunflower seeds. A sieve works well with the hemp seeds. Place them into bowl of food processor or similar (I used my immersion blender). Pulse a few times to get the mixture started.
Add lemon juice, herbs, nutritional yeast, coconut oil, garlic, and half of the almond milk. Process the mixture until it begins to get smooth. Scrape down the sides of the bowl, add the last half of the almond milk if you need it for consistency, and continue to blend until completely smooth. If the mixture is still thicker than you’d like, mix in almond milk 1 tablespoon at a time until desired consistency is reached.