Cashew Almond Ricotta
Cashew Almond Ricotta is a non-dairy alternative that is rich and delicious! Use this recipe in lasagna, on pizzas, or try it with stuffed shells, peppers, or mushrooms! A quick and easy no-fuss recipe as long as you have a food processor or high-speed blender.
Ingredients
Cashew Almond Ricotta
- 1 cup raw, unroasted & unsalted cashews
- 1 cup raw, slivered almonds
- 2 Tbs olive oil
- 2 Tbs fresh lemon juice
- 1 Tbs onion powder
- 1/4 tsp salt
- 1/2 cup water
Directions
- In a food processor or high-speed blender, combine all the ingredients.
- Blend on high for 3-4 minutes or until smooth and ricotta-esque.
- Transfer the nutty ricotta to a container with a fitted lid and store it in the refrigerator for at least 1 hour before using.
- Use with other recipes, stores for up to 4-5 days in the refrigerator.
Nutrition Information
More Deliciousness
If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.
For instance, if you find a recipe you like, pin it to your dinner inspiration board!
We share our recipes and recipe videos on Pinterest, Yummly, Youtube, and Facebook