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–+ servings
Ebonie Garnica

Plain Cashew Ricotta for Full GAPS

A plain, dairy-free cashew ricotta for Full GAPS, made with soaked cashews, fresh water, apple cider vinegar and sea salt. Makes approximately 2 cups, or eight quarter-cup portions. Contains cashews; use after the ingredients are introduced and tolerated.
Print Recipe
Prep Time 10 minutes
Cashew Soak 2 hours
Total Time 2 hours 10 minutes
Servings: 8 ¼-cup portions (approximately)
Course: Full GAPS, Sauce
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups plain cashews sold as raw measure before soaking; no added oil, salt or flavor coating
  • 2/3 cup fresh water for blending; separate from soaking water
  • 1 tablespoon plain apple cider vinegar
  • sea salt to taste

Equipment

  • Food processor or suitable high-speed blender
  • Soaking bowl
  • Strainer
  • Measuring cups and spoons
  • Spatula
  • Covered storage container

Method
 

  1. Measure the cashews before soaking. Put them in a roomy bowl and cover with cool water by about 2–3 inches. Soak for 2 hours, then drain and rinse well. Use fresh water for blending.
  2. Put the drained cashews in a food processor or suitable high-speed blender. Add the measured fresh water and apple cider vinegar.
  3. Process until creamy, stopping the machine before scraping down the sides. Continue until no large cashew pieces remain. A fine, soft grain is appropriate for ricotta. If the mixture will not move around the blade after scraping, add fresh water a tablespoon at a time, only as needed.
  4. Taste and add sea salt. Use right away, or cover and refrigerate for 1–2 hours for a firmer texture. Stir before measuring into another recipe.

Notes

GAPS preparation: Cashews are an exception to overnight nut soaking. Use a 2-hour cool-water soak here. GAPS specifies 1–3 hours for cashews, with a 6-hour maximum. Drain and rinse, then use fresh blending water.
Plain version: This baking-friendly version omits nutritional yeast, garlic, onion powder and pepper. It is not fermented cashew yogurt and contains no dairy starter.
Yield and time: Approximately 2 cups, or eight quarter-cup portions. The 2-hour-10-minute planning total includes 10 minutes of preparation and the 2-hour soak. Optional 1–2-hour chilling is additional. Added blending water may change the yield slightly.
Texture and equipment: Aim for a thick, creamy paste with a fine, soft grain. Stop and scrape before adding extra water. A Ninja BN801 uses its processor bowl and chopping blade for thick mixtures; stay below the fill line and stop completely before opening. Carefully remove the chopping blade before emptying the bowl. Another suitable processor or high-speed blender works too.
Storage: Cover and refrigerate for up to 5 days, or freeze in portions for up to 2 months. Thaw in the refrigerator and stir. It may be softer after thawing.
Scaling: At 2×, the measured ingredients double and the approximate yield is 4 cups. Process in batches if needed. Keep the same 2-hour soak; do not double the soaking time. Salt and extra texture-adjustment water remain to taste/as needed.
Scope: Full GAPS once the ingredients are introduced and tolerated; not Intro. Contains cashews.

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