Savor the deliciousness of this homemade Paleo ricotta that is creamy and dairy-free. A tasty take on classic ricotta cheese, it's made from cashews and seasoned with lemon juice, garlic, and nutritional yeast. Use it to add richness and texture to a range of dishes while adhering to the Paleo diet.
Ingredients: 2 cups raw cashews. 1 cup filtered water. 2 tablespoons lemon juice. 1 clove garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup nutritional yeast.
Instructions: Soak the raw cashews in water for 4-6 hours or overnight, then drain and rinse them. In a high-speed blender, combine the soaked cashews, filtered water, lemon juice, minced garlic, salt, and black pepper. Blend until the mixture becomes smooth and creamy, scraping down the sides of the blender as needed. Transfer the mixture to a bowl and stir in the nutritional yeast. Cover the bowl and refrigerate the Paleo ricotta for at least 2 hours to allow the flavors to meld. Use your homemade Paleo ricotta as a delicious dairy-free alternative in your favorite recipes, such as lasagna, stuffed mushrooms, or as a dip for fresh veggies.
Prep Time: 10 minutes
Cook Time: 0 minutes
Jade Bald Writer