Quick Sweet “Ricotta” Spread

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~ raw, vegan, gluten-free ~

Ricotta is a soft cheese that has a fine, moist, lumpy texture, and is often compared to cottage cheese in the dairy world.  It is considered a fresh cheese because it does not undergo an aging or ripening process to further develop the flavor.  The mild flavor of ricotta provides a blank canvas for both savory and sweet dishes.

Armed with that knowledge I knew that this was going to be easy, quick, and perfect for my Raspberry Coconut Crackers which are, of course, raw, vegan, nut-free, grain-free, and gluten-free.

This is my take on Ricotta using cashews instead of dairy. For further ideas; Ricotta pairs well with almonds, chocolate, cinnamon, cloves, garlic, lemon, nutmeg, nuts pepper, pine nuts, spinach, sweetener, tomatoes, and vanilla so be creative and have fun using it in many different ways.

I hope you enjoy this simple but delicious recipe. amie sue

Ingredients:

yields 1 1/4 cups

• 1 cup cashews, soaked & dehydrated
• 6 Tbsp raw almond or tiger milk
• 1 tsp raw agave nectar or maple syrup
• 1/8 tsp Himalayan pink salt

Preparation:

1. You will want to use the small bowl attachment if you have one for your food processor since there isn’t much volume to this recipe.  You can use the Vitamix if you have the tamper tool.
2. Place the cashews, milk, sweetener, and salt in the food processor/blender and process until well mixed. Leave it a little chunky. This is the one time I don’t worry about blending it to a silky smooth texture.
3. Place in an airtight container and store in the fridge for 3-5 days.

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Tags: Dairy Free, Gluten Free, No Dehydration Required, Refined Sugar Free, Soy Free, Vegan