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Cashew Ricotta
Prep Time
20 mins
Cook Time
2 mins
Total Time
22 mins
 

The perfect dairy free ricotta alternative for all your paleo recipes.

Course: Side Dish
Cuisine: Italian
Keyword: dairy free, gluten free, paleo
Servings: 2 cups
Calories: 1563 kcal
Ingredients
  • 2 cup cashews
  • 2 tsp oregano
  • 2 tsp parsley
  • 2 tsp basil
  • 2 tsp garlic powder
  • 1.5 tsp salt
  • 2 tbsp nutritional yeast
  • 1 tsp apple cider vinegar
Instructions

  1. Using a kettle or pot, boil 3 cups of water. Place cashews in a glass dish and pour the boiling water over them. Leave them to soak for 15 minutes.

  2. Drain and rinse cashews. Add to a food processor.

  3. Add the rest of the ingredients to the food processor as well.

  4. Pulse for 15 seconds. Scrape down the side. And pulse again.

  5. Repeat until mostly smooth.

  6. Use immediately or store in a glass container in the fridge for 3-4 days.

Nutrition Facts
Cashew Ricotta
Amount Per Serving (1 g)
Calories 1563 Calories from Fat 1062
% Daily Value*
Fat 118g182%
Carbohydrates 89g30%
Protein 53g106%
* Percent Daily Values are based on a 2000 calorie diet.