Cashew Ricotta Cheese


The ingredients are very common making this a great basic recipe for anyone starting out experimenting with nut cheeses. Make yourself some fresh cashew cheese...taste and feel the difference compared to processed cheese products. You will not be disappointed!


  • 1 1/2 cup raw cashews, soaked
  • 1/2 cup water
  • juice of 1 large lemon
  • Hing or chopped onion
  • himalayan sea salt & cracked pepper, to taste

Soak the cashews for at least two hours in a bowl of water, covering the cashews about an inch of water as they will puff up a bit.

Drain cashews and place all remaining ingredients into a blender or food processor, blend until creamy scraping down sides as needed. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.

Store in refrigerator in an air tight container for an hour or two, this will stiffen the mixture a bit. You can also just prepare your dish with it straight away without refrigeration if needed.

Makes appx. 2 cups. Stores in refrigerator for up to a week.