Vegan Cashew Ricotta recipe

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Ingredients

2 cups raw cashews
4 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons nutritional yeast
3 cloves garlic
¼ teaspoon salt
2 leaves fresh basil

Nutrition Info

227.7 calories
carbohydrate: 11.9 g
cholesterol: : -
fat: 18.4 g
fiber: 1.7 g
protein: 7.3 g
saturatedFat: 3.1 g
servingSize: -
sodium: 77.7 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cashews into a large container and cover with several inches of cool water, let soak, 3 to 4 hours.

  2. Drain cashews and transfer to a food processor. Add lemon juice, olive oil, nutritional yeast, garlic, salt, and basil leaves. Process until thick and smooth, 3 to 4 minutes. Stop to scrape down the sides occasionally.

  3. Transfer cashew mixture to an airtight container. Refrigerate for 1 to 2 hours.

Recipe Yield

8 servings

Recipe Note

An incredibly easy vegan recipe using cashews and nutritional yeast to mimic true Italian ricotta cheese. Serve on bruschetta.

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