Vegetarian

Cashew Ricotta Cheese is for Snack.

Cashew Ricotta Cheese takes 120 minutes to prepare.

Cashew Ricotta Cheese takes several minutes to cook.

Cashew Ricotta Cheese makes 8 servings.

The ingredients for Cashew Ricotta Cheese are:

?1 1/2 cup raw cashews, soaked
?1/2 cup water
?juice of 1 large lemon or 1 tablespoon apple cider vinegar
?1 tablespoon nutritional yeast
?1 garlic clove
?dash of onion powder
?himalayan sea salt & cracked pepper, to taste

Here is how you make Cashew Ricotta Cheese:

Soak the cashews for at least two hours in a bowl of water, covering the cashews about an inch of water as they will puff up a bit. Drain cashews and place all remaining ingredients into a blender or food processor, blend scraping down sides as needed until creamy. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want. Store in refrigerator in an air tight container for an hour or two, this will stiffen the mixture a bit. You can also just prepare your dish with it straight away without refrigeration if needed. Makes appx. 2 cups. Stores in refrigerator for up to a week. Serving Size: 16Number of Servings: 8Recipe submitted by SparkPeople user SPARKYBEAV.

The nutritional information for Cashew Ricotta Cheese is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 120.4

• Total Fat: 9.1 g
• Cholesterol: 0.0 mg
• Sodium: 3.0 mg
• Total Carbs: 7.3 g
• Dietary Fiber: 1.0 g
• Protein: 4.3 g

The dietary needs meet for Cashew Ricotta Cheese is Lactose Free