This is a simple recipe for Cashew Ricotta. I used this as the base of my filling for a zucchini tart that I made over the weekend, but it can be used pretty much anywhere and can easily keep for a few days in the fridge.
Cashew Ricotta (makes ~1 cup)
- 1/2 medium yellow onion, sautéed
- 1 cup cashews (soaked at least 2 hours)
- 1/4 cup olive oil
- 1 clove garlic
- 1/2 cup water
- Juice 1/2 lemon
- dash of cayenne
- 1/4 tsp salt
First, chop and sauté yellow onion in 1 tbsp olive oil and a dash of salt until translucent. Allow to cool. Next, add onion, cashews, olive oil, garlic and water to food processor and pulse to mix. Add lemon juice, cayenne and salt and adjusting seasonings to taste and pulsing to mix.