Connoisseurus Veg · by Alissa Saenz★ 5.0 (1)
Vegan Ricotta Cheese
NUTRITION · PER SERVING250M COOK
CAL 5%·PRO 12%
CARBS 5G21% OF CAL
1G FIBER3G OTHER1G TOTAL SUGAR
FAT 7G63% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy cashew and tofu-based cheese substitute with lemon and salt. Use in pasta dishes, casseroles, or as a dip.
componentitaliantofu⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup raw cashews, (soaked in water 4-8 hours, drained and rinsed)
- 1/2 cup unflavored and unsweetened non-dairy milk
- 1 (14 ounce or 400 gram) package extra-firm tofu
- 3 tablespoons lemon juice, (or to taste)
- 1/2 teaspoon salt, (or to taste)
At a glance
PER SERVING · TIME 250M
CAL 5%·PRO 12%
CARBS 5G21% OF CAL
1G FIBER3G OTHER1G TOTAL SUGAR
FAT 7G63% OF CAL
2G SAT6G 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
- 120mg
- 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
- 144mg
- Calcium
- 122mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 120MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.