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Cashew Ricotta Cheese


  • ½ cup raw cashews

  • ¼ cup lemon juice

  • ½ tsp onion powder

  • 2 Tbsp olive oil

  • 2 cloves garlic

  • 1 lb firm organic tofu (drained and crumbled)

  • 1 ½ tsp sea salt


  1. Soak the cashews for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.

  2. Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients.

  3. Store in an air tight container in the refrigerator for an hour or two, this will stiffen the mixture a bit or you may use immediately as a spread.

  4. Refrigeration will thicken the mixture a bit. If it becomes too thick, add a bit of water and mix well.

  5. Stores in refrigerator for up to a week.