Cashew and ricotta cheese spread

Cashew and ricotta cheese spread is a very simple recipe with very simple ingredients. It comes together easily in a food processor or blender and is perfect for pasta, pizza, salads and more!

Cashew and ricotta cheese spread – serves 8 (2 tablespoons per serving)

• 1 ¼ cup raw cashews
• 1 Tbsp lemon juice
• 1 Tbsp ricotta cheese
• 1/2 tsp garlic powder
• 1/4-1/2 tsp sea salt (plus more to taste)
• 4-6 Tbsp water
• Extra virgin olive oil, for serving
• 1/4 cup fresh chopped parsley or cilantro, for topping (optional)

1. Soak cashews in very hot water for 30 minutes to 1 hour, or overnight (or 6 hours) in cool water. Then drain, rinse, and set aside.
2. Add soaked, drained cashews to a food processor (or a high-speed blender) along with lemon juice, ricotta, garlic powder, sea salt, and lesser amount of water (4 Tbsp or 60 ml as original recipe is written // adjust if altering batch size). Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp (15 ml) at a time until a thick paste forms.
3. Taste and adjust flavor as needed, adding more salt to taste, lemon juice for acidity, or garlic. Blend again to combine.
4. The flavors continue to develop and thicken when chilled. Delicious on things like pizza, pasta, lasagna, salads and more.
5. Best when fresh. Store in the refrigerator for up to 5-7 days or in the freezer up to 1 month (allow to defrost in the refrigerator before serving).

Related recipes

• Monferrato pesto with ricotta
• Exploring Ricotta cheese
• Cilantro pistou called Zhough