Food Faith Fitness · by Amelia Mapstone★ 4.0 (1)
Homemade Vegan Ricotta
NUTRITION · PER SERVING135M COOK
CAL 8%·PRO 12%
CARBS 11G27% OF CAL
1G FIBER8G OTHER2G TOTAL SUGAR
FAT 12G63% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cashew-based vegan ricotta that's creamy and fluffy. Use it in pasta dishes, lasagna, or any recipe calling for traditional ricotta.
condimentitalian⚙️ food processor🌀 blendergluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup raw cashews (soaked for at least 2 hours or overnight, drained)
- 2 tablespoons white vinegar or fresh lemon juice
- 3 1/2 teaspoons nutritional yeast
- Kosher salt (to taste)
- 4 tablespoons unsweetened plant milk (adjust as needed)
At a glance
PER SERVING · TIME 135M
CAL 8%·PRO 12%
CARBS 11G27% OF CAL
1G FIBER8G OTHER2G TOTAL SUGAR
FAT 12G63% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 307mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 229mg
- Calcium
- 17mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 307MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.