Italian Cashew ricotta INGREDIENTS
Here’s what you’ll need to make your soon to be newest obsession:
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.
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The perfect dairy free ricotta alternative for all your paleo recipes.
- 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
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.
Drain and rinse cashews. Add to a food processor.
Add the rest of the ingredients to the food processor as well.
Pulse for 15 seconds. Scrape down the side. And pulse again.
Repeat until mostly smooth.
Use immediately or store in a glass container in the fridge for 3-4 days.
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