This Whipped Cashew Ricotta is so delicious. It makes the perfect spread for toast for breakfast or a yummy snack.
For the Ricotta:
2 cups raw cashews, soaked – see notes
juice of 1 lemon or 3 tbsp. white or apple cider vinegar
1/2 tsp sea salt
2 tbsp. nutritional yeast – see notes
1 tsp garlic powder (optional) – see notes
tsp onion powder (optional) – see notes
1/4 – 1/2 cup of water
For the onions:
1 large white sweet onion, finely slived
1 tsp olive oil
1 tsp vegan margarine or butter
For the toast:
1 tbsp. Bee Maid Honey
fresh sprigs of thyme
a piece of sourdough bread
For the Onions:
Into a cast iron skillet add a dash of olive oil and cook your onions, garlic and thyme on low-medium heat till caramelized, fragrant and tender. This may take up to 30-40 minutes. Stir often to avoid burning. The slower you cook these the better. Be patient. I suggest cooking extra to have leftovers for when you make this toast again!
For the Ricotta:
Place all your ingredients into a high speed blender and blend until it resembles a Ricotta like texture. See notes.
To assemble, toast your sourdough bread, spread on some of that amazing ricotta, top with some caramelized onions, a generous drizzling of honey and a fresh dusting of thyme!
It’s that easy. Soo good, easy and perfect for a morning breakfast or snack!
Soak cashews in cold water for at least 2 hours or up to 24 hours. You can also soak in hot water for 30 minutes. Make sure to strain and rinse before transferring to the blender.
I would 100% recommend nutritional yeast but if you’re baking with this ricotta, I recommend omiting entirely.
Garlic + Onion Powder are optional as they will alter the flavour entirely and make it much more savoury.
I like blending mine a bit more to create a very whipped, smooth like texture.
Keywords: vegan, recipe, cheese, best, easy, free, nut