VEGAN CASHEW RICOTTA

Vegan Cashew Ricotta image

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

Provided by Adam Mattessich

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 4h10m

Yield 8

Number Of Ingredients 7

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

Steps:

Place cashews into a large container and cover with several inches of cool water; let soak, 3 to 4 hours.
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.
Transfer cashew mixture to an airtight container. Refrigerate for 1 to 2 hours.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 11.9 g, Fat 18.4 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 3.1 g, Sodium 77.7 mg, Sugar 2.2 g