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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%
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Cashew Ricotta

Recipe #284547 | 15 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chef #461400
Feb 5, 2008

From Veganomicon

SERVES 6 (change servings and units)

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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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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