Dairy Free Cashew Ricotta Cheese
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Recipe Nutrition Comment Print
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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
  • 1 tsp Salt
  • 1 tsp Onion powder
  • 1/2 tsp Black pepper, ground

Instructions
Cook Mode Off: Prevents screen dimming
Pictures: Shown

Nutrition Facts
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Serving Size: 1/4 cup (56 g)
Calories: 175
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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) )
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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Caffeine: 0.0mg (0% 0 % of Cup of Coffee (95 mg) )
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21.2

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2.1

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8.1

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