Food Recipes Cashew “Ricotta” 5.0 (1) Add your rating & review A creamy, plant-based take on the dairy staple for vegans and omnivores alike. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on January 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree Yield: Makes 1¾ cup A ricotta-style spread made from cashews is nothing new, but this recipe is the one to make your go-to. That's because rather than just blending soaked cashews with water, this recipe goes the extra step of adding non-dairy creamer for a true dairy-like texture. Lemon juice adds welcome tang to the mixture, while a scoop of nutritional yeast adds a savory depth similar to dairy cheese. It's a great alternative for plant-based eaters that omnivores will love, too. Ingredients 2 cups raw cashews 3 tablespoons unsweetened non-dairy creamer (such as Califia Farms Almond milk Creamer) 2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons nutritional yeast 1 teaspoon kosher salt Directions Place cashews in a large heatproof bowl. Bring 4 cups water to a boil in a saucepan over high, or use an electric kettle. Pour hot water over cashews; let stand 30 minutes. Drain. Transfer cashews to a food processor or blender. Add creamer, lemon juice, nutritional yeast, salt, and 1/4 cup room-temperature water. Process until smooth, about 45 seconds. Rate it Print