This simple Cashew Ricotta recipe is from the “Really Little Italy” menu, and has endless uses in pasta recipes and casseroles.
Cashew Ricotta Recipe
• 2 cups whole raw cashews
• One 14-ounce can artichoke hearts, drained, rinsed, and roughly chopped
• 2 tablespoons fresh lemon juice
• 1 cup water
• 1 1/2 teaspoons salt, plus more as needed
• 1 garlic clove
• 1 heaping tablespoon nutritional yeast
• 2 teaspoons extra-virgin olive oil
1. In a medium pot, cover the cashews with water, and boil for 8 minutes to soften them up. (If you’ve got a high-powered blender like a Vitamix or Blendtec, you don’t need to soften the cashews.) Drain and let cool. In a food processor or blender, process the cashews until they’re finely ground. Add the artichokes, lemon juice, water, 1 1/2 teaspoons salt, garlic, nutritional yeast, and oil, and puree until mostly smooth but still somewhat grainy. Season with more salt and pepper to taste.
2. You’ll end up with about 3 cups of cashew ricotta. If you don’t use it all right away, store the excess in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.
Brian Patton is author of The Sexy Vegan’s Happy Hour at Home and The Sexy Vegan Cookbook. He is also executive chef for Vegin’ Out, a vegan food delivery service in Los Angeles. As the quintessential “regular dude” vegan chef, he started posting instructional cooking videos on YouTube as his witty, ukulele playing alter-ego The Sexy Vegan and quickly gained a large following. Visit him online at The Sexy Vegan.
Find more delicious recipes like this one in the The Sexy Vegan Cookbook.