Recipe Cashew Ricotta (Dairy/Soy Free)
June 21, 2016
Countless versions of ricotta on toast have graced Instagram over the past few months, which inspired us to come up with our own vegan substitution. After a little experimenting in the test kitchen, we landed on the recipe below. It comes together in minutes, has a great texture and is suitable for both sweet and savoury applications.
Ingredients
- 1 ½ cups raw cashew pieces (soaked for at least 4 hours)
- 1 Tbsp maple syrup
- 1 Tbsp tahini
- 3 – 5 Tbsp water
- 1 medium lemon , zested and juiced
- to taste sea salt
Instructions
- Rinse and drain soaked cashews. Place in food processor along with maple syrup, tahini, lemon juice, lemon zest and a pinch of sea salt. Start the processor and add water, 1 tablespoon at a time until desired consistency is achieved, stopping to scrape down the sides of the bowl occasionally.
- Adjust ricotta to taste by adding small amounts of maple syrup, tahini and/or lemon juice to achieve the flavour profile you’re looking for.
- Refrigerate in an airtight container for up to one week. Ricotta will thicken once cooled.
