Cashew Ricotta (Recipe #113)

The recipe for cashew ricotta in the Vegan for Everybody cookbook was a good recipe, but I liked the additions that were made to it in the mushroom pizza recipe. The original recipe uses soaked raw cashews, oil, lemon juice, salt, and pepper. The pizza recipe suggests that you add additional oil, lemon juice, water, and salt to the ricotta. The pizza recipe says to use ⅔ cup of the cashew ricotta, but I found it to have the right consistency when I used all of the cashew ricotta--the recipe makes about a cup.

I used the cashew ricotta to top the mushroom pizza. I can see this having many uses. I would love to see this in stuffed shells or other pasta dishes. I liked the texture and the flavor of it!

Taste: 7/10-- (8/10 with the additions)

Level of difficulty: 1/5

Notes for next time: This was good, but I would add the additional ingredients as specified in the mushroom pizza recipe. It had a better flavor with the additional oil, water, lemon, and salt.