Cashew Ricotta
By America's Test KitchenPublished on March 18, 2020
Yield
Makes about 1 cup
Ingredients
1 cup raw cashews 2 tablespoons extra-virgin olive oil 2 teaspoons lemon juice, plus extra for seasoningSalt and pepper
Instructions
- Place cashews in bowl and add water to cover by 1 inch. Soak cashews at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Process cashews, 1/4 cup water, oil, lemon juice, and 1/4 teaspoon salt in food processor until smooth, about 2 minutes, scraping down sides of bowl as needed. Adjust consistency with additional water as needed. Season with salt, pepper, and extra lemon juice to taste. (Ricotta can be refrigerated for up to 1 week.)
Yield
Makes about 1 cupIngredients
1 cup raw cashews
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice, plus extra for seasoning
Salt and pepper
Ingredients
1 cup raw cashews
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice, plus extra for seasoning
Salt and pepper
Ingredients
1 cup raw cashews
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice, plus extra for seasoning
Salt and pepper
Why This Recipe Works
This creamy and creamy cashew ricotta is made from pureed soaked cashews and is flavored with olive oil, lemon. juice, and salt and pepper.
Instructions
- Place cashews in bowl and add water to cover by 1 inch. Soak cashews at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Process cashews, 1/4 cup water, oil, lemon juice, and 1/4 teaspoon salt in food processor until smooth, about 2 minutes, scraping down sides of bowl as needed. Adjust consistency with additional water as needed. Season with salt, pepper, and extra lemon juice to taste. (Ricotta can be refrigerated for up to 1 week.)
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