Easy Vegan Nut Ricotta
Yield:
1.5 cups
Prep Time:
5 minutes
Additional Time:
30 minutes
Total Time:
35 minutes
Creamy vegan ricotta made with cashews and almonds. Easy and quick! Delicious on pasta, pizza, or in elegant appetizers, like my New Potatoes with Vegan Cream Filling and Balsamic Caviar.
Ingredients
- 1/2 cup raw almonds
- 3/4 Cup raw cashews
- 2 Tablespoons nutritional yeast
- 2 Tablespoons lemon juice
- 2 Tablespoons vegan cream cheese
- 1/2 teaspoon sea salt
- 1/8 teaspoon garlic powder
- 1/3 cup water
Instructions
- Cover almonds and cashews in very hot water and let soak for 30 minutes. Drain and add to blender with remaining ingredients.
- Blend to desired consistency (I like mine with some texture remaining, not super smooth). You may have to stop and scrape the sides down once or twice.
Notes
This will keep for up to 7 days in an airtight container in the refrigerator.
Nutrition Information:
Yield: 24 Serving Size: 1 TablespoonAmount Per Serving: Calories: 42Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 46mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 2g
Nutrition information is believed to be accurate but is not guaranteed.
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