Cashew Ricotta Cheese

cashewricotta

Whenever I tell people how amazing I've felt after giving up dairy I'm always met with the same sentiment: cheese, can't live without it.  To which I say, you don't have to!  Nut milk means nut cheese and with so many nut milks to choose from you'll find yourself spoiled for choice in the faux cheese department.  Macadamias and cashews are perfect for replicating creamy French and Italian cheeses as proven by this delicious cashew ricotta.  Inspired by a recent trip to Sqirl and a very dairy heavy ricotta brioche with blackberry and lemon verbena jam (sidenote ok cheese defenders, you might be on to something), I figured that there had to be a healthier way to incorporate this into my breakfast roster.  I substituted the cashew ricotta for the regular ricotta, a sprouted English muffin for the brioche, and some local wildflower honey for the jam.  And thus a new summer staple was born.  Recipe is below.

Cashew Ricotta and Honey English Muffins:

-1 cup of soaked cashews (I used Moon Juice's Activated Cashews so I was able to skip the soaking)

-1/4 cup of filtered water

-1/2 lemon 

-1 tsp Maldon Sea Salt Flakes

-1 sprouted English Muffin

-1 tsp of wildflower honey

-1 sprig of mint

Combine cashews, water, and salt in a Vitamix or food processor and squeeze 1/2 of a lemon over everything.  Process until creamy and use immediately or refrigerate for extra thickness.  Spread on a sprouted English muffin, top with a drizzle of wildflower honey and a sprig of mint, and enjoy!