Cashew Ricotta

VeganVegetarian
Be the first to rate this recipe

Ingredients

  • 1/2 cup raw cashews ⓘ
  • 1/4 cup lemon juice ⓘ
  • 2 tablespoons olive oil ⓘ
  • 2 garlic cloves ⓘ
  • 1 lb firm tofu, drained and crumbled ⓘ
  • 1 1/2 teaspoons salt ⓘ
  • 1 1/2 teaspoons dried basil ⓘ

Instructions

  1. combine first 4 ingredients in food processor. puree to thick paste.
  2. add tofu and blend until smooth.
  3. blend in salt and basil.

Nutrition & Diet Analysis (per serving)

473 kcal 24% DV
Protein Fat Carbs

Macronutrients

Protein 8.6g 17% DV
Total Fat 41.1g 53% DV
Carbs 20.9g 8% DV
Fiber 1.8g 6% DV
Sugar 2.7g 5% DV

Electrolytes

Sodium 9862.8mg 100% DV
Potassium 285.3mg 6% DV

Vitamins & Minerals

Vitamin A 69.3mcg 8% DV
Vitamin C 4.6mg 5% DV
Vitamin D 0.1mcg
Calcium 81.3mg 6% DV
Iron 3.5mg 19% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

firm tofu lemon juice basil cashews garlic olive oil salt

You May Also Like

🥗

Overnight Sauer-Bean Salad

VeganVegetarian
181 kcal 9.1g protein
🥗

Mama'S Bread And Butter Pickles

VeganVegetarian
213 kcal 5.6g protein
🥗

Pantry Shelf Sweet Pickles

VeganVegetarian
48 kcal 0.8g protein
🥗

Pickled Mandarin Oranges

VeganVegetarian
208 kcal 3.2g protein
🥗

Sunrise Smoothie

VeganVegetarian
147 kcal 1.3g protein
🥗

Diet Graham Cracker Crust

VeganVegetarian
388 kcal 4.2g protein
Vegan recipes → Vegetarian recipes → All recipes →