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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (104g) Recipe makes 6 servings |
||
| Calories 162 | ||
| Calories from Fat 116 | (71%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.0g | 19% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 592mg | 24% | |
| Potassium 199mg | 5% | |
| Total Carbohydrate 6.3g | 2% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 1.3g | ||
| Protein 8.1g | 16% | |
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
Directions
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.
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- Course > Condiments, etc. > Sauces > Savory Sauces
- Preparation > Time to Make > < 15 mins
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- Dietary > Vegetarian > Vegan
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Kamark
On Jul 16, 2008
We used this vegan ricotta in a non-dairy lasagna, and it was absolutely fantastic! This recipe is definitely a keeper. For those not experienced with non-dairy cheese, let me say up front that it tastes only vaguely like genuine ricotta. But no non-dairy cheese tastes exactly like real cheese. This recipe provides an outstanding substitution that's got a wonderful flavor and great texture.
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