This vegan dairy-free ricotta recipe uses cashews and is perfect for lasagna, stuffing pasta shells and more!
- 2 cups raw cashews
- ⅓ cup lemon juice fresh
- 1 tablespoon olive oil extra virgin
- ½ teaspoon salt
- ½ cup non-dairy milk plain or unsweetened
Soak cashews overnight or use the quick boil method: boil cashews in a big pot of water with a pinch of salt for 20-30 minutes until tender. Drain.
Add all the ingredients to a blender or food processor and blend until smooth - yet still slightly texture - like a ricotta cheese. If you need to add more liquid to blend, go with either water or the non-dairy milk.
Store in the fridge, covered, until ready to use.
Calories: 135kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 104mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg