Walnut & Cashew Ricotta (Dairy-Free)

Based off the Rich & Nutty Ricotta from Go Dairy Free. Instead of using rather expensive pine nuts, I substituted walnuts. The result is a brown ricotta, but it tastes wonderful. I was pleased to find that walnuts formed paste when blended just like pine nuts would (which is, of course, why walnuts make good pesto).


2 oz (1/2 cup) raw walnuts
2.5 oz (1/2 cup) raw cashews

1 Tbsp lemon juice
2 tsp nutritional yeast flakes
1/4 tsp salt
1/8 tsp onion powder
1-1/2 tsp olive or grapeseed oil (I used olive oil)
1-1/2 Tbsp water (and more if needed)


1. Grind the walnuts and cashews together into a fine powder that just begins to form a paste. Go Dairy Free suggests a spice grinder, but unless your spice grinder has a removable, dishwashable cup, you’ve probably (like me) ruined your spice grinder. So I just finished this in my Ninja and am going to buy a new spice grinder.

2. Place the ground nuts and other ingredients into a blender (or your Ninja) and puree until smooth.

Makes 3/4 cup.

IS AWESOME; indeed as rich as the original recipe title stated.