We love nut cheese in our house, so we make a lot of it! Nut cheese is a great plant-based alternative to many soft cheeses such as ricotta that are commonly used in a variety of dishes such as lasagna, but it’s also delicious as a spread or pate. You can customize the flavor by adding your favorite herbs and spices. So be creative! My husband even spreads it on pizza before adding the sauce.
- 1/2 cup soaked cashews
- 1/2 cup soaked pine nuts
- 1/2 cup soaked blanched almonds
- 1/2 small yellow onion
- 1-2 cloves of garlic
- Juice of 1/2 lemon
- 1 small handful parsley
- Salt and pepper to taste
Additions: add 1-2 tablespoons of your herb of choice or if you’d like a more cheesy yellow color add 1/2-1 teaspoon of turmeric
Process all the ingredients in a blender or food processor until smooth yet thick. (ricotta type texture)
Tips: Soak the nuts overnight or for at least 6 hours prior to blending them.
Always buy raw nuts and be sure to refrigerate them to keep their freshness.
If you can’t find blanched almonds you can remove the skins yourself by soaking them and then removing the skins once they’ve softened up.