Cashew Ricotta Cheese


  • for cheese:
  • 1 1/2 cup raw cashews
  • 1/2 cup of filtered water
  • 1 tbs of apple cider vinegar
  • 1 clove of garlic
  • 1/2 tsp of onion powder
  • 1/2 tsp of salt (we used himalayan pink)
  • cracked pepper to taste
  • for eggplant rolls:
  • 1 tsp olive oil
  • 1 large eggplant sliced length wise
  • 1 tsp of coconut spread
  • 1 tsp of white wine
  • 3 cloves of garlic minced
  • 2 cups of chopped tomato
  • 3/4 cup of chopped yellow onion
  • 2/3 cup of chopped kalamata olives
  • dash of pepper flakes
  • dried oregano
  • fresh basil leaves


  1. Soak cashews for at least two hours (overnight is best)

  2. Once cashews are ready combine all ricotta cheese ingredients in a food processor, blend until you have a creamy consistency, refrigerate for about one hour

  3. Meanwhile heat a large skillet on medium add a small drizzle of olive oil

  4. Cook slices on pan until they are soft enough to roll, remove and repeat til finished and place all on a plate

  5. Leave pan on and now add the garlic, onion, tomatoes, olives, coconut spread, white wine and pepper flakes cook for about 5 minutes and set aside

  6. Preheat oven to 400°, grab a large glass pan drizzle with olive

  7. Now grab a eggplant slice spread the ricotta cheese evenly, sprinkle dry oregano on top(as much as desired)

  8. Use a teaspoon and scoop filling on one side on top of cashew cheese roll up and place on pan, repeat til finished with all slices

  9. Place pan in oven for about 12 minutes

  10. Remove and cool for ten minutes garnish with fresh basil and any leftover cheese and filling and enjoy??

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