Cashew Ricotta

Free

Difficulty: Low
Time: 30 minutes (plus resting time overnight
Quantity: 2 forms of 360 g each
Type: Homemade Vegan Substitutes
Dietary requirements: Gluten-free Cream-free Sugar-free Vegan

Ingredients

400 g cashews

260 g water

Juice of 1/2 lemon

a pinch of salt

In this recipe we will see how to prepare a cashew ricotta, creamy and delicate on the palate; this ricotta turns out very soft and spreadable. It can be used in sweet preparations like these small cakes or savory ones such as savory pies or simply flavored with a little salt, pepper, oil and spread on toasted bread or to accompany a salad.

Method

Bring 500 ml of water to a boil. In a jug weigh the cashews and pour the boiling water over them. Leave to soak for 20 minutes. In the meantime prepare the 2 moulds to shape the ricotta, insert them into the appropriate containers.

Then drain the cashews from the water. Transfer them to a blender, add the salt, lemon juice, add some water (from the total 260 g).

Now start blending at maximum power, occasionally stir with a spatula and add more water.

When the ricotta is nice and smooth and there are no large pieces of cashew it is ready.

Pour the ricotta into the moulds. Level with a spoon, cover with cling film in contact so the surface does not dry out and let rest overnight in the refrigerator.

The next day remove the cling film, take out the mould, clean a little with a small spatula if some ricotta has come out.

Turn the mould upside down onto a plate or chopping board and remove the ricotta by giving small taps to make it drop down. Then store in the refrigerator. Note: this ricotta is soft; once removed from the mould if moved it will lose its shape.

Storage

Keep refrigerated for 3-4 days. If not used immediately cover with a dome or transfer to a container.

Tips

You can find containers and moulds to shape it online. If you don't want to buy them you can pour it into a simple container. If you want it thicker and more compact you just need to use less water when blending it. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products