Lemony, creamy, and wildly addictive, this lemon cashew ricotta tastes like a dream. It’s perfect on this pasta; but truly, you can put it on anything. Adding it to toast is also a winner! The brightness of the lemon zest compliments the creamy ricotta, and it’s hard to believe it’s dairy free and so easy to make. Lemons and lemon zest in particular, are super healthy too. Lemons are packed with vitamin C and fiber; and the lemon peel contains d-limonene, which helps fight cellular damage, lowers inflammation, and supports healthy digestion. D-limonene also acts as a natural antioxidant and carries antimicrobial properties. This dairy free recipe feels luxurious and indulgent; yet it’s super low in saturated fat (unlike traditional ricotta).
Also worth noting, cooking pasta al dente makes it lower on the glycemic index and gives a steadier release of energy; rather than leading to energy crashes. Always look for slow dried pasta made in Italy, using bronze dies. This also gives the dried pasta a slight texture. The bronze dies in Italy that make the cuts of the pasta are better quality and better for you vs. using plastic dies with teflon, that are often used to make pasta in the United States. It does not mean that every Italian brand of pasta uses the bronze dies; though most pasta made in Italy uses bronze dies. Check the package because the pasta brands will proudly label their pasta as slow dried or made with bronze dies, right on the front of the package.
Directions
Add the cashews, water, lemon juice and salt to a high speed blender. Blend for just a FEW seconds until it has a ricotta consistency. Place ricotta in a bowl and fold in the lemon zest. Cover and place in the refrigerator until ready to use. Store the remaining ricotta in the refrigerator for a few days.
Cook pasta according to package instructions. (You can add a little salt to the water before cooking the pasta, and reserve a little pasta water when the pasta is almost done cooking. This way, you can use it to thin out the ricotta if you wish).
Drain pasta when it’s done cooking. Add the pasta to pasta bowls and top with the ricotta. Add a little more lemon zest. Drizzle with olive oil and sprinkle with a little salt if needed. Garnish with some fresh basil leaves. Want to add more plant protein? Add some cooked peas! Serve warm. Enjoy!
