Description
This vegan cashew ricotta cheese is perfect for those who are lactose intolerant but still looking to make Italian dishes like lasagna. Cashews make this cheese substitute still creamy with a neutral taste, and the nutritional yeast and salt help it to taste more like cheese.
Time
Prep Time:
5 minutes
Rest Time:
2 hours
Total Time:
2 hours
5 minutes
Cost
Total Cost:
Cost per Serving:
$0.47
Ingredients
Serving(s)
Soak
- 1 1/2 cup, raw Cashews
- 1/2 cup Water
Blend
- 1 tbsp Apple cider vinegar
- 2 tbsp Nutritional yeast
- 1 tsp Salt
- 1 tsp Onion powder
- 1/2 tsp Black pepper, ground
Instructions
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- In a medium bowl, soak your cashews in water for at least 2 hours
- Add all ingredients to a food processor (including the soaking liquid), and blend until smooth, about 5 minutes with occasional scraping of the sides
- Store in the fridge and use as you would ricotta cheese, like in these Spaghetti Squash Lasagna Boats!
Nutrition Facts
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Total Fat: 13.2g (17%
17 % of Daily Value (78 g)
)
Saturated Fat: 2.3g (12%
12 % of Daily Value (20 g)
)
Polyunsaturated Fat: 2.4g
Monounsaturated Fat: 7.1g
Cholesterol: 0mg (0%
0 % of Daily Value (300 mg)
)
Sodium: 384mg (17%
17 % of Daily Value (2300 mg)
)
Total Carbohydrate: 10.2g (4%
4 % of Daily Value (275 g)
)
Fiber: 1.5g (5%
5 % of Daily Value (28 g)
)
Net Carbs: 8.7g
Total Sugar: 1.8g
Protein: 6.5g (13%
13 % of Daily Value (50 g)
)
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Vitamin B12: 6.38mcg (266%
266 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
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Calcium: 17mg (1%
1 % of Daily Value (1300 mg)
)
Iron: 2.23mg (12%
12 % of Daily Value (18 mg)
)
Magnesium: 89mg (21%
21 % of Daily Value (420 mg)
)
Potassium: 244mg (5%
5 % of Daily Value (4700 mg)
)
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21.2
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2.1
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8.1
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Sources of Inspiration
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