Simple Cashew Ricotta
by Cathy Connally
Simple Cashew Ricotta
Rated 5 stars by 1 users
Category
Cheese
Servings
8
Prep Time
1 hour
Calories
154
A good substitute for the texture of dairy ricotta without the cholesterol.
Author:Flavours: Sweet from the cashews and balanced by the cheesy saltiness and tart notes from the lemon.
Benefits: Lower in calories, zero cholesterol, dairy free and you can make it at home.
Cathy Connally
Ingredients
- 1 ½ cups (268 g) cashews, soaked in boiling water for one hour
- 1-2 tsp nutritional yeast
- ¼ cup (60 ml) lemon juice or cider vinegar
- ½ tsp sea salt
- 1 garlic clove, crushed
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 cup (236 ml) water (from soaked cashews)
Directions
- Add all ingredients except water and puree on high and add water little by little until a creamy smooth consistency is reached. The nuts should be blended in and smooth. Taste to add additional seasonings as needed.
- Use immediately or refrigerate to firm up. If using for a cheesecake, place the ricotta into a sieve over a bowl and let drain for 2-4 hours.
Recipe Note
Equipment: food processor
Nutrition
Calories 154, Fat 12 grams, Saturated Fat 2.4 grams, Cholesterol 0 milligrams, Carbs 9.6 grams, Fiber 1 grams, Protein 4.3 grams, Sugar 1.8 grams, Sodium 126 milligrams
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