Delicious Homemade Vegan Cashew Ricotta
- 1 Cup Cashews
- 1 Garlic Clove
- Olive Oil
- 1 Cup Water
- Nutritional Yeast (Optional)
Prep. Boil 1 1/2 cups of cashews for 30 minutes.
Ravioli Filling. After your cashews are done boiling, strain them. Throw them into a blender with 1/2 cup of water, salt, pepper, a splash of lemon, and 1 garlic clove. (If you’d like you can add in a dash of nutritional yeast – completely optional.) You should see it become a thick consistency. You can add in a little more water if it looks like it’s having difficulty breaking down. Add sparingly because you can easily over-liquify the blend. Once your cashew filling is done blending, taste it. Check if it needs any more salt or lemon juice. Adjust to taste and transfer to a bowl.
Spinach. In a pan or pot, heat a large amount of spinach with a splash of water. This step is quick – I would say about 2-3 minutes on low-medium heat. Drain when cooked, squishing and draining all the extra water from the spinach. Lastly, finely chop the spinach and throw it into the cashew ricotta and mix.
Enjoy! Add this to a variety of dishes listed below:
I used this Vegan Ricotta With Spinach in my Vegan Ricotta & Spinach Raviolis (shown above)