Cashew Ricotta Cheese
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
•1 1/2 cup raw cashews, soaked •1/2 cup water •juice of 1 large lemon or 1 tablespoon apple cider vinegar •1 tablespoon nutritional yeast •1 garlic clove •dash of onion powder •himalayan sea salt & cracked pepper, to taste
Soak the cashews for at least two hours in a bowl of water, covering the cashews about an inch of water as they will puff up a bit.
Drain cashews and place all remaining ingredients into a blender or food processor, blend scraping down sides as needed until creamy. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.
Store in refrigerator in an air tight container for an hour or two, this will stiffen the mixture a bit. You can also just prepare your dish with it straight away without refrigeration if needed.
Makes appx. 2 cups. Stores in refrigerator for up to a week.
Serving Size: 16
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKYBEAV.
Drain cashews and place all remaining ingredients into a blender or food processor, blend scraping down sides as needed until creamy. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.
Store in refrigerator in an air tight container for an hour or two, this will stiffen the mixture a bit. You can also just prepare your dish with it straight away without refrigeration if needed.
Makes appx. 2 cups. Stores in refrigerator for up to a week.
Serving Size: 16
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKYBEAV.
Nutritional Info Amount Per Serving
- Calories: 120.4
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 3.0 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.0 g
- Protein: 4.3 g
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