Best 2 Cashew Ricotta Recipes
Indulge in the creamy goodness of cashew ricotta, a versatile plant-based alternative to traditional ricotta cheese. Crafted from a blend of creamy cashews, tangy lemon juice, and a hint of garlic, this dairy-free delicacy offers a luscious texture and a delightful nutty flavor. Whether you're seeking a luscious spread for your morning toast, a rich filling for your lasagna, or a smooth dip for your next party, cashew ricotta is your perfect companion. Embrace the culinary possibilities with our comprehensive recipes, ranging from a classic cashew ricotta to exciting variations like roasted red pepper cashew ricotta and herbed cashew ricotta. Discover the endless versatility of this plant-based wonder and elevate your culinary creations to new heights.
Let's cook with our recipes!
VEGAN LASAGNA
This classic vegan lasagna replaces ricotta with a homemade cashew-tofu cream that is easy to prepare and strikes the right balance: Cashews provide richness while tofu keeps things light. This recipe can be modified to fit your schedule. If you're in a hurry, forgo the sauce for three cups of your favorite store-bought marinara, and if you prefer no-boil noodles, they work, too. You could replace the cashew-tofu cream with purchased vegan ricotta, or get ahead on future dinners by doubling the cashew-tofu ricotta and freezing the extra batch. It keeps for up to six weeks in the freezer, and can also be used in stuffed shells and manicotti.
Provided by Gena Hamshaw
Categories dinner, casseroles, noodles, pastas, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the marinara sauce: Heat the olive oil in a pot over medium-high. Add the onion and cook, stirring often, until the onion is soft and translucent, 4 to 5 minutes. Add the garlic and cook, stirring constantly, for another minute. Stir in the tomato paste, Italian seasoning and red-pepper flakes, then stir in the diced and crushed tomatoes and sugar, if using. Allow the sauce to come to a simmer, then reduce the heat to low and cook for 5 minutes, uncovered. Add salt to taste. You can leave the sauce textured or purée it with an immersion blender, depending on your preference. Remove from heat.
- Make the ricotta: Add the cashews and garlic to a food processor and process until the cashews form a coarse meal, about 1 minute. Stop and scrape down the sides of the processor, then turn the processor back on. While it's running, drizzle in 1/2 cup water and the lemon juice. Process until completely smooth and the texture resembles hummus, another 2 minutes.
- Crumble the block of tofu into the processor, add the nutritional yeast, and season with salt and pepper. Continue processing until the mixture is smooth and resembles ricotta, stopping to scrape the sides of the processor as needed, about 1 minute. Taste and adjust salt and pepper.
- Assemble the lasagna: Heat the oven to 350 degrees and lightly oil a 9-by-13-inch casserole dish. Bring a large, salted pot of water to boil. Cook the lasagna noodles according to package instructions, until they're al dente. (Skip this step if you're using no-boil noodles.)
- Layer 1 scant cup marinara sauce at the bottom of your lasagna dish. Cover it with a layer of 3 to 4 lasagna noodles. Cover the noodles with half the vegan ricotta. Cover the ricotta with another layer of noodles, followed by another cup of marinara and the remaining ricotta. Add a final layer of noodles and the remaining marinara sauce. Bake the lasagna for 40 to 45 minutes, or until the marinara on top is dark and the lasagna is bubbling. Top with torn basil leaves, if desired, and serve.
CASHEW RICOTTA
Make and share this Cashew Ricotta recipe from Food.com.
Provided by dominiquedelsanto
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- combine first 4 ingredients in food processor. puree to thick paste.
- add tofu and blend until smooth.
- blend in salt and basil.
Nutrition Facts : Calories 162.4, Fat 13, SaturatedFat 2.3, Sodium 592.8, Carbohydrate 6.1, Fiber 1.1, Sugar 1.3, Protein 8.1
Tips:
- To make the cashew ricotta as smooth as possible, blend it in a high-powered blender or food processor until it reaches your desired consistency.
- If you don't have a high-powered blender or food processor, you can soak the cashews for a longer period of time (up to overnight) before blending them.
- To make the cashew ricotta more flavorful, add some herbs or spices to the mixture before blending. Some good options include basil, oregano, thyme, rosemary, garlic powder, or onion powder.
- Cashew ricotta can be used in a variety of dishes, including pasta dishes, lasagna, ravioli, and stuffed shells.
- Cashew ricotta can also be used as a spread on sandwiches, crackers, or vegetables.
Conclusion:
Cashew ricotta is a delicious and versatile plant-based alternative to traditional ricotta cheese. It is easy to make, requires only a few simple ingredients, and can be used in a variety of dishes. Whether you are vegan, lactose-intolerant, or simply looking for a healthier alternative to ricotta cheese, cashew ricotta is a great option. So next time you're looking for a creamy, cheesy ingredient, give cashew ricotta a try!
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