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Cashew Ricotta

Cashew Ricotta recipe

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.

Cooking Method
Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 10 min Total Time: 10 mins
Servings 4
Calories 600
Best Season Suitable throughout the year
Ingredients
  • 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

Amount Per Serving
Calories 150kcal
% Daily Value *
Total Fat 11g17%
Total Carbohydrate 9g3%
Sugars 2g
Protein 6g12%

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

Read it online: https://for-vegan.com/recipe/cashew-ricotta/