![]() The other way I like to use this ricotta is to sweeten it with honey or pure maple syrup, sprinkle cinnamon on top, and use it as a fruit dip or spread on fresh bread for a sweet treat. Serve with a green salad on the side for a delicious vegan meal. Then top the lasagna with dollops of the cashew cheese and bake on 350 until the noodles are to your liking and the ricotta on top starts to brown slightly. To make a zucchini lasagna, slice the zucchinis long and wide and layer the zucchini “noodles,” sauce, cashew ricotta, mushrooms, spinach, and chopped fresh basil. To make the lasagna completely vegan, you can use the cashew ricotta in between the noodles and in big dollops on top instead of melting mozzarella cheese. I like to use this ricotta in zucchini noodle lasagna, but it’s delicious with lasagna noodles of any kind, manicotti, or stuffed shells. That’s it now you’ve got a delicious cashew ricotta cheese! Ways To Use This Cashew Cheese You made need to scrape down the sides of the blender and use the tamper to get a smooth finish on this cheese. ![]() Then, simply add the cashews lemon, olive oil, and salt to the blender and blend until smooth. If you need a quick soaking method, pour boiling water over the cashews and let sit for 10 minutes. Soaking increases your ability to digest the cashews. Olive oil is also known to help reduce inflammation and promote weight loss.Ĭombined you get a healthy “cheese” that you can enjoy completely guilt-free! How To Make Cashew Ricottaįirst, soak the cashews for a couple of hours, allowing the cashews to absorb the water and plump up. These fats support a healthy heart and good cholesterol levels. They help to boost immunity, decrease inflammation, promote detoxification, and are full of vitamin C.Įxtra virgin olive oil is full of healthy, monounsaturated fats. Lemons brighten up this recipe and offer a multitude of health benefits as well. They support a healthy brain, heart, bones, and blood. Here are a few benefits of the ingredients in this dip.Ĭashews are a good source of magnesium, iron, zinc, phosphorus, and vitamin K. ![]() This recipe is super easy, made up of only a handful of ingredients, and packed full of healthy fats, proteins, vitamins, and minerals. Her lasagna was so good, and I’ve been making it ever since. At the time I was obsessed with making cashew cheese dip and had toyed with fermenting hard cashew cheese (which is much more difficult!), but I’d never tried cashew ricotta. Whether you’re dairy intolerant or not, this cashew “cheese” has great flavor and is a crowd-pleaser.Ī family friend introduced me to cashew ricotta a few years ago when she made a beautiful zucchini lasagna with fresh veggies from her garden. ![]() This cashew ricotta is a perfect replacement for ricotta cheese in lasagna, manicotti, and stuffed shells. Jump to Recipe Print Recipe Cashew Ricotta ![]()
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