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A plate of Grilled Vegetables with Herbed Cashew Ricotta, featuring zucchini, bell peppers, and cherry tomatoes, is topped with fresh basil and sits on a rustic table set with a yellow napkin, flowers, and a glass of red wine.

Herbed Cashew Ricotta

Donna Castellano, MS, RDN
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Prep Time 1 hour
Course Side Dish
Cuisine American, Italian
Servings 4

Ingredients
  

  • 2 cups raw cashews
  • 4-6 tablespoon water
  • 1 clove garlic
  • handful favorite herbs (basil, thyme, chives)
  • ⅛ teaspoon sea salt

Instructions
 

  • Soak cashews in room temperature water overnight or in very hot water for about 30 minutes to about an hour.
  • Rinse and drain cashews.
  • Add cashews, garlic, herbs and a pinch of salt to blender and begin pulse adding 1 teaspoon of water at a time until a creamy ricotta consistency is achieved.
  • Transfer to a bowl or container with an airtight lid.
  • Refrigerate for up to 5-7 days.

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I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.

Course Side Dish
Cuisine American, Italian
Keywords cashew, grilled, healthy, ricotta, vegan, vegetables, vegetarian
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