Cashew ricotta cheese

22 January 2012

Not so long ago I went to the BIG effort of soaking cashew nuts overnight and then didn’t need them for anything.  Basically I was going to bake one thing and ended up baking something else instead.  

Anyway I didn’t want to waste them, I mean all that effort…  I put them into some tupperware, added water.  Ok not so much effort there but I had to wait for 8 hours before I could use them – and there lies the effort, WAITING.  Especially as my nature is one of inpatients.

I wasn’t sure what to do with these nuts so I put a tweet out and someone reminded me about cashew nut cheese which prompted a memory of a cashew ricotta recipe someone gave me.

Cashew Ricotta:
1/2 cup raw cashew pieces (approx 4 oz)
1/4 cup fresh lemon juice
2 tbsp olive oil
2 cloves fresh or roasted garlic
1 lb firm tofu, drained and crumbled
1 1/2 tsp dried basil
1 1/2 tsp salt


To make the Cashew Ricotta: In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches in necessary, until the misture is thick and well blended. Blend in the basil and salt.

Things I will change next time – reduce the garlic this quantity blew my mind! Have more tofu available just in case it seems a bit too loose and mayo esq although this does set the longer you leave it.  And I would make 1/2 the recipe or less even though I kept this in the fridge for 10 days.

I must say that this was a versatile cheese which I used on pesto pizza, chilli, burrito, in sandwiches as a mayo…

This recipe is a really good basic place to start and is easy to make, use and adapt so that means a big thumbs up from me. 🙂

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