Cashew Ricotta Cheese


Since adopting a plant-based diet, I have been on a quest to find great tasting “dairy-free” cheese. Tonight, that quest is over, and I am completely amazed by my friend Dorrie’s cashew “ricotta” cheese recipe. I was a bit skeptical at first, and I thought, how could cashews taste anything like cheese? I am making a delicious vegetable lasagna and this is the perfect “ricotta” filling that I am using. Go on a whim and try this recipe for yourself, you will be pleasantly surprised!


  • 12 oz. container of raw cashews
  • Silk unsweetened almond milk (enough to cover each mug of cashews-I will explain)
  • 1/2 bottle of water
  • 1/2 tsp Italian seasonings (Simply Organic is my favorite brand)
  • garlic powder to taste
  • Himalayan pink sea salt to taste
  • black pepper to taste


Fill a small coffee mug (microwave safe) with cashews and then cover the cashews with almond milk. Cover with a paper towel and microwave for 90 seconds. Remove from microwave and pour into Nutri-Bullet. Pour 1/4 cup of water into the Nutri-bullet and add the spices. Blend in the Nutri-bullet and voila, you have cashew ricotta cheese! Repeat these steps about 2 more times until all of the remaining cashews are used. Add more or less seasonings as you like! If you try this recipe, let me know what you think!


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