Almond and Cashew Ricotta

This almond and cashew ricotta is a soft, spoonable cheese alternative that’s lightly tangy and quietly lush. It blends soaked nuts with lemon juice, miso, olive oil, and nutritional yeast for balance and body. Ideal for spreading, stuffing, or serving dollop-style on salads, it’s a versatile base that rewards repeat use.

Print Recipe

Prep Time 15

Soaking time 2

Total Time 2 15

Course Condiment, Side Dish, Snack, Starter

Cuisine Italian-ish Simplicity

Servings people

Calories 107

Ingredients

50 g cashew nuts
50 g almonds | whole or blanched
1 tbsp lemon juice
1 tsp nutritious yeast
⅛ tsp salt
4 tbsp water
¼ tsp white miso paste
½ tbsp olive oil

Instructions

Soak the almonds and cashew nuts in boiling water for at least 2 hours
50 g cashew nuts, 50 g almonds
Blend the ingredients in a food processor for at least 15 minutes, scraping down the sides and lid of the processor periodically.
1 tbsp lemon juice, 1 tsp nutritious yeast, ⅛ tsp salt, 4 tbsp water, ¼ tsp white miso paste, ½ tbsp olive oil

Nutrition

Calories: 107kcalCarbohydrates: 5gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.002gSodium: 60mgPotassium: 126mgFiber: 1gSugar: 1gVitamin A: 0.5IUVitamin C: 1mgCalcium: 26mgIron: 1mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.