Recipe Cashew Ricotta (Dairy/Soy Free)
June 21, 2016
![](https://silverhillsbakery.ca/wp-content/uploads/2016/10/Cashew-Ricotta-1200x800-c-default.jpg)
Countless versions of ricotta on toast have graced Instagram over the past few months, which inspired us to come up with our own vegan substitution. After a little experimenting in the test kitchen, we landed on the recipe below. It comes together in minutes, has a great texture and is suitable for both sweet and savoury applications.
Ingredients
- 1 ½ cups raw cashew pieces (soaked for at least 4 hours)
- 1 Tbsp maple syrup
- 1 Tbsp tahini
- 3 – 5 Tbsp water
- 1 medium lemon , zested and juiced
- to taste sea salt
Instructions
- Rinse and drain soaked cashews. Place in food processor along with maple syrup, tahini, lemon juice, lemon zest and a pinch of sea salt. Start the processor and add water, 1 tablespoon at a time until desired consistency is achieved, stopping to scrape down the sides of the bowl occasionally.
- Adjust ricotta to taste by adding small amounts of maple syrup, tahini and/or lemon juice to achieve the flavour profile you’re looking for.
- Refrigerate in an airtight container for up to one week. Ricotta will thicken once cooled.