Downshiftology · by Lisa Bryan
Vegan Cashew Ricotta Cheese
NUTRITION · PER SERVING490M COOK
CAL 6%·PRO 9%
CARBS 8G28% OF CAL
1G FIBER6G OTHER1G TOTAL SUGAR
FAT 8G62% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dairy-free ricotta alternative made from cashews, lemon, and nutritional yeast. Light and fluffy, this vegan cheese substitute works in any dish calling for ricotta.
condimentitalian⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ½ cups raw cashews (soaked overnight and drained)
- ½ cup water
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 small garlic clove
- ½ teaspoon kosher salt
- pinch of freshly ground black pepper
At a glance
PER SERVING · TIME 490M
CAL 6%·PRO 9%
CARBS 8G28% OF CAL
1G FIBER6G OTHER1G TOTAL SUGAR
FAT 8G62% OF CAL
2G SAT7G 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
- 10m
- Sodium
- 114mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 166mg
- Calcium
- 10mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 114MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.