Lemon Garlic Herb Cashew Ricottakathypatalsky
If you love foods like lasagna and pizza, but would love to make them a bit healthier – while retaining all the flavor – you are going to love this vegan recipe! My Lemon Garlic Herb Cashew Ricotta is creamy and rich with accents of fresh lemon, black pepper and bright herbs – spicy garlic that sweetly mellows upon baking – in every bite. This dairy-free recipe is packed with healthy nutrients like healthy fats, fiber and cashew minerals like iron, copper and magnesium. Get my recipe and see a few of the yummy uses for this versatile nut-based ricotta spread…
Cashew Ricotta is delicious used in lasagna, scooped along side salads (raw or warmed), stuffing large pasta shells, spreading on pizza or even eaten as a dip – raw or baked! A few recipes:
Lemon Garlic Ricotta with herbs
vegan, makes about 2 1/4 cups
1 1/2 cups soaked and drained raw cashews (soak in salted water overnight)
1 tsp garlic powder
2 cloves of raw garlic
1/4 cup lemon juice
1/2 cup water (+ more as needed)
1/4 tsp salt (or to taste)
dash of pepper
dash of cayenne
1 tsp mixed dried Italian herbs – any variety will work (you could also use fresh chopped herbs!)
a few dashes of ground flax seeds (optional for added texture and healthy omega fatty acids)
small scoop of nutritional yeast (optional – adds bold cheezy flavor)
1. Soak cashews in enough water to cover by at least one inch – plus a dash of salt. Soak for at least 4 hours, overnight is best for creamy smooth ricotta.
2. Drain cashews of soaking water – discard water. You will be using fresh water for the cashew blend.
3. Add all ingredients to a food processor or Vitamix. Blend until smooth. Add in additional water as needed for a smooth yet still thick blend. Like a thick, more textured hummus. Taste and add more spices/herbs/seasonings to taste. The spicy flavor of the raw garlic will mellow a bit upon cooking this ricotta.
4. Use in recipes shown above!
Read more from Kathy on her blog, Healthy. Happy. Life!
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