Vanilla Chocolate Chip Cashew "Ricotta" - vegan, gluten free, zero waste
My mom used to make this amazing dessert with ricotta cheese, vanilla and chocolate chips. It was the perfect summertime dessert. She kept it in the fridge in individual portions and we couldn’t get enough of it! It was creamy, sweet, and filling.
I always think about this recipe when it gets hot and I wanted to make a plant based version using cashews as a base. I love to make cashew based yogurt (see Homemade Banana Nut Yogurt and Homemade Nut Yogurt) and realized this would be the perfect base for the recipe. My secret weapon is my favorite kitchen appliance, the NutraMilk. I rave about this machine because I use it every single week and have so much fun coming up with delicious recipes using it. It makes the creamiest nut/seed butters, the best nut/seed milks and now a delicious cashew cream dessert.
This recipe is zero waste- I purchased all the ingredients in bulk or in glass containers! I can’t wait for you to try it!
VANILLA CHOCOLATE CHIP CASHEW “RICOTTA” (serves 6)
2 CUPS CASHEWS
1 CUP WATER
1 TBSP VANILLA EXTRACT
3/4 CUP CHOCOLATE CHUNKS (vegan)
Add the cashews and water to the NutraMilk machine. Select the butter cycle and set for 3 minutes (until gorgeously creamy).
Add in the vanilla extract and run on the butter cycle for another minute.
Transfer to a bowl and mix in the chocolate chips before transferring to 6 glass jars. (I always like to store in individual size containers!).
Store in the refrigerator for up to 1 week.
Take a deep breath and enjoy! (You can add other toppings like coconut shreds and cinnamon!).
I use my NutraMilk every single week and it’s a pleasure to work with a company that values my nutrition and sustainability expertise. Thank you for supporting me and the companies, like NutraMilk, that make these recipes possible!