A delicious, nourishing and easy to make plant-based cashew ricotta recipe. The perfect ‘cheezy’ spread, dip or sauce.

NOURISHING A NEW MAMA

Plant-based cashew ricotta is incredibly versatile. It’s wonderful for new mamas who are avoiding dairy either for dietary reasons. Or because they are breast feeding and their Bub may have an intolerance.

This plant-based cashew ricotta recipe is also used as the ‘cheeze’ sauce in the village for mama Hearty Vegetable Bake. It can also be used as a ricotta replacement in the Seeded Sweet Potato Savoury loaf.

It is delicious spread to go on seeded crackers or sourdough toast topped with fresh tomatoes and basil.

Cashews

Cashews are a great source of healthy fats and minerals such as copper, zinc, calcium and magnesium, as well as fibre and protein. All of the essential nutrients needed for postpartum recovery. You can maximise the nutrient absorption by activating the cashews. You can learn how to activate cashews at the end of the recipe under ‘SUPERCHARGE’.

Lemon

Lemon is high in vitamin C, great for tissue repair and immune function.

Mustard

Mustard is high in lots of healthy phytonutrients. It helps facilitate absorption of nutrients from other foods.

Nutritional Yeast

Nutritional yeast is high in B vitamins which are great for everything in the body especially energy production. Energy production is definitely needed during the postpartum period. It has been shown to improve immune function, digestion and prevent/ treat gastrointestinal infection. It is a complete protein containing all the amino acids.

Cashew Ricotta

Plant-based cashew ricotta recipe

INGREDIENTS

• 2 cups organic cashews (see supercharge for activated option)
• 1 tablespoon organic mustard (dijon or wholegrain)
• 1 tablespoon tamari
• 2 tablespoons lemon juice
• 4 tablespoons nutritional yeast
• 1/4 cup filtered water

METHOD

Combine all the ingredients in a high speed blender.

Blend until smooth.

Pour into a glass jar or an airtight container and refrigerate.

SUPERCHARGE

Activating the cashews

You can activate cashews by soaking them in filtered water and a teaspoon of Himalayan salt for 3 – 6 hours.

Rinse in filtered water, drain and dry before use.

Activating nuts might seem unnecessary but there are two really good reasons to add in this extra step.

1. Activating nuts and seeds removes the phytic acids. Never heard of it?Well, when we eat phytic acid, it binds to all the good stuff in nuts, the minerals like copper, zinc, magnesium, iron and manganese. When these minerals are bound, they cannot be absorbed in the intestines, which can sometimes lead to mineral deficiencies.
2. If that’s not a good enough reason to add in this extra step, then activating nuts also makes them a whole lot easier to blend!

CAN BE STORED IN THE FRIDGE FOR UP TO 5 DAYS

love, village for mama x