Easy Italian Cashew Ricotta (dairy free)

Categories Food
Italian cashew ricotta is the new summer food essential in our kitchen. Seriously, I’m using it with everything. Mexican lasagna (coming soon). Wraps (like this one on instagram). My makeshift non-dairy crudite platter (aka my excuse to not cook + drink wine). It’s super easy to make and will fill any dairy free ricotta voids you’ve been missing in your life. Plus, it’s cheaper than buying it from the store. All you need is a few ingredients & maybe your trusty blender or food processor.
Cashew Ricotta #dairyfree #cashews #paleorecipe
Now if you’re anything like me, the siren call of an Italian dish comes like a craving: quickly and randomly. Thankfully, I’ve learned the hack we all need to prevent having to wait for hours for our nuts & seeds to soak. All you need is some boiling water. The amount will vary depending on the quantity of cashews you need. But you’ll want enough to cover them plus a little extra. It’s also worth noting that this is best done in a cup where you have extra room because the cashews for your Italian Cashew Ricotta will swell.
Italian Cashew ricotta INGREDIENTS

Here’s what you’ll need to make your soon to be newest obsession:

Cashews

Oregano

Parsley

Basil

Garlic Powder

Salt

Nutritional Yeast

Apple Cider Vinegar

HOW TO STORE & REHEAT

I typically store my Italian Cashew Ricotta in the fridge for a week in a glass container. You can use it for dips with veggies, as a spread on a wrap or to sub in for other non-dairy cheese. It’s also great to dollop on pizza. Just don’t expect it to get super melty. You’ll need to spread it a smidge wherever you want it to go.

OTHER MEAL IDEAS:

Zucchini Fritters 

Dijon Roasted Fish & Veggies

White Fish With Creamy Cucumber Dill Relish

Cauliflower Fried Rice

Mini Chicken, Kale & Mushroom Burgers

When you make these, be sure to tag me on Instagram and let me know! Words of affirmation is my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Cashew Ricotta #dairyfree #cashews #paleorecipe

Cashew Ricotta

The perfect dairy free ricotta alternative for all your paleo recipes.

Course Side Dish
Cuisine Italian
Keyword dairy free, gluten free, paleo
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 2 cups
Calories 1563 kcal

Ingredients

  • 2 cup cashews
  • 2 tsp oregano
  • 2 tsp parsley
  • 2 tsp basil
  • 2 tsp garlic powder
  • 1.5 tsp salt
  • 2 tbsp nutritional yeast
  • 1 tsp apple cider vinegar

Instructions

  1. Using a kettle or pot, boil 3 cups of water. Place cashews in a glass dish and pour the boiling water over them. Leave them to soak for 15 minutes.

  2. Drain and rinse cashews. Add to a food processor.

  3. Add the rest of the ingredients to the food processor as well.

  4. Pulse for 15 seconds. Scrape down the side. And pulse again.

  5. Repeat until mostly smooth.

  6. Use immediately or store in a glass container in the fridge for 3-4 days.

Nutrition Facts
Cashew Ricotta
Amount Per Serving (1 g)
Calories 1563 Calories from Fat 1062
% Daily Value*
Fat 118g182%
Carbohydrates 89g30%
Protein 53g106%
* Percent Daily Values are based on a 2000 calorie diet.
Cashew Ricotta #dairyfree #cashews #paleorecipe #dairyfreericotta
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