(Cashew) Ricotta Cheese

Nut cheese…..(sigh). Nut cheese and I do not have a happy relationship. Every time I’ve tried it it has tasted nothing like cheese and nothing like something I want to actually eat. Dairy cheese though is one of my weaknesses. My skin and body may not agree but I can eat way too much of it at any given moment. I think we can all agree that over indulging on cheese is not the healthiest decision, so I decided to finally give homemade nut cheese a shot. After doing serious research I was almost discouraged as everything I found looked more like a science experiment than an actual food recipe. Hopefully if you’ve felt the same, you will be pleased with the recipe below. And by the way, I only have love for this nut cheese recipe! Consider using it on pizza, as a base for a vegan alfredo sauce, or added with your choice of herbs for a delicious sandwich spread or veggie dip.


Ingredients:--Makes about 10 servings

  • 2 C raw cashews, soaked*

  • ¾ C water

  • Juice of ½ a large lemon

  • 2 garlic cloves, mashed to a paste**

  • Salt and pepper to taste



*Cover cashews and soak in water for about 3 hours prior to using.

**I mashed the garlic with a mortar and pestle. If you place in a blender/processor whole, you may get unexpected chunks of garlic in your cheese.

  1. Drain cashews and place in a food processor (or blender) with the remaining ingredients. Blend until smooth, you may need to scrape down the sides a few time to get an even consistency.

  2. Use immediately or keep in a food storage container for later use. It should keep for about a week if stored properly.