Cashew Ricotta

Cashew ricotta is a delicious dairy-free alternative to traditional ricotta cheese, perfect for vegans or those with dairy allergies.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 10 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 6.

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Easy

Cashew Ricotta

Cooking Method: Blending Cuisine: Italian, Mediterranean Courses: Anytime, Appetizer Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 10 min Total Time 10 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Cashews
• 2 teaspoon Lemon juice
• 2 tablespoon Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 1 cup Water

Instructions

1. Soak cashews in water for 4-6 hours or overnight. Drain and rinse.
2. In a blender, combine soaked cashews, lemon juice, nutritional yeast, garlic powder, salt, and water.
3. Blend until smooth and creamy.
4. Transfer the mixture to a bowl and refrigerate for at least 1 hour to allow flavors to develop.
5. Serve as a spread on toast, crackers, or use as a filling in stuffed vegetables.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 11g17%

Total Carbohydrate 9g3%

Sugars 2g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.