Basil Cashew Ricotta Cheese

There are all kinds of dairy free cheese recipes floating around on the internet and as usual I had to twist it up! This is awesome with lasagna using zucchini slices as the pasta and my Bold Bolognese to create a fantastic gluten, soy and dairy lasagna. My Chili Pepper Crackers adore this topping and the combo makes a great appetizers or snacks! If your desert recipe calls for ricotta, just leave out the spices and herbs and follow your recipe. Check out my recipe for Ricotta Chai Spread.

 

Basil Cashew Ricotti Cheese
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Servings Prep Time
1 cup 15 minutes
Passive Time
24 soak for hours
Servings Prep Time
1 cup 15 minutes
Passive Time
24 soak for hours
Basil Cashew Ricotti Cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 cup 15 minutes
Passive Time
24 soak for hours
Servings Prep Time
1 cup 15 minutes
Passive Time
24 soak for hours
Ingredients
  • 1 cup soaked cashews soak in water for 24 hours
  • 1-2 cloves garlic cloves chopped
  • 1 tsp himalayan salt
  • 1 tsp white pepper ground black works as well
  • 1/8 cup olive oil
  • 4-5 fresh basil leaves chopped
  • 1 tsp red pepper flakes
Servings: cup
Units:
Instructions
  1. Place the soaked cashews in a food processor and blend until smooth and creamy.
  2. Add the salt, pepper and the garlic. Continue blending with the food processor until well blended.
  3. Drizzle in the oil.
  4. Remove from the food processor and stir in the red peppers and chopped fresh basil.
  5. Store in a sealed jar in the refrigerator. This will keep for a week.
Recipe Notes

Tip: It's amazing if you let it sit for a day in the fridge before using. The flavors are more robust and just yummy! I even put it on my pizza experiments!

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