![]() Dairy milk ricotta is high in saturated fat, and although low-fat versions are available, I find their textures too grainy. The brain health virtue of this and other plant-based ricottas comes from the more favorable fat profile. Cashew ricotta’s brain healthier fat profile And, it holds its own in traditionally cheesy Italian dishes like lasagna, manicotti, and stuffed shells. By adding a few simple ingredients, such as garlic and chives, this Lemony Cashew Ricotta becomes a dip for crudité, a schmear for your whole-grain toast, or much brain-healthier-than-mayo sandwich spread. I daresay I like the nutty flavor even better in many dishes. But I am pleased to report that homemade cashew ricotta is every bit as delicious as other ricottas I have tasted. Truth be told, cashew ricotta does not taste exactly like ricotta made from dairy, nor does it have the exact same texture. How could cashew ricotta compete with that? Lemony Cashew Ricotta does it all: schmear, dip, sandwich spread ![]() I drove over a mountain pass from my home to neighboring Idaho (because the sale of raw milk is illegal in my state) to source milk with the grassiest aroma from local farms. When I came home from that trip, I became obsessed with making ricotta from scratch. Fragrant and sweet from the grasses the sheep eat, ricotta is the basis for making many traditional Sicilian dishes. In fact, if you scroll several years back in my Instagram feed, there’s a picture of me standing next to a Sicilian woman (who looks exactly like my grandmother) showing me how to make ricotta. ![]() That’s probably because I’ve had a lifelong love for real ricotta, especially the sheep’s milk kind I tasted while traveling in Sicily. It took a long time for me to come around to making ricotta “cheese” from nuts instead of cow’s milk. ![]()
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