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 %)
Saturated Fat: 2.3g (12 %)
Polyunsaturated Fat: 2.4g
Monounsaturated Fat: 7.1g
Cholesterol: 0mg (0 %)
Sodium: 384mg (17 %)
Total Carbohydrate: 10.2g (4 %)
Fiber: 1.5g (5 %)
Net Carbs: 8.7g
Total Sugar: 1.8g
Protein: 6.5g (13 %)
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Vitamin B12: 6.38mcg (266 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 17mg (1 %)
Iron: 2.23mg (12 %)
Magnesium: 89mg (21 %)
Potassium: 244mg (5 %)
Sources of Inspiration
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