Cashew Ricotta Cheese
Creamy dairy-free cashew ricotta made with soaked cashews, lemon, nutritional yeast and simple seasonings.
Equipment
- Weighing scales
- Storage container
- Mixing bowl
- Spatula
- Blender
- Micro plain
- Serving bowl
Ingredients
- 200 g Cashews (soaked overnight )
- 5 g Nutritional yeast (to taste )
- 0.5 each Lemon (juice and zest to taste )
- 2 g Onion powder
- ½ teaspoon Sea salt
- ¼ teaspoon Black pepper
- 100 ml Water - filtered
- 1 each Probiotic capsules (optional )
- 10 ml Flaxseed - oil (optional )
Method
Soak the cashews
- Soak the cashews in filtered water overnight. Drain and rinse well before using.
Blend the ingredients
- Add the soaked cashews, nutritional yeast, lemon juice and zest, onion powder, sea salt, black pepper and filtered water to a blender.200 g Cashews, 5 g Nutritional yeast, 0.5 each Lemon, 2 g Onion powder, ½ teaspoon Sea salt, ¼ teaspoon Black pepper, 100 ml Water - filtered
- Add the optional probiotic capsule and flaxseed oil at this stage if using.1 each Probiotic capsules, 10 ml Flaxseed - oil
Blend to ricotta texture
- Blend on medium speed for about 1 minute, stopping several times to scrape down the sides with a spatula.
Do not over-blend
- Keep the texture slightly coarse and ricotta-like, without any large cashew pieces. It should be creamy, but not completely smooth.
Taste and adjust
- Taste and adjust the seasoning with extra salt, black pepper, nutritional yeast or lemon juice if needed.
Chill before serving
- Transfer the cashew ricotta to a storage container and refrigerate until ready to use.
Nutrition Facts
Serving: 50gCalories: 204kcalCarbohydrates: 11gProtein: 7gFat: 16gSodium: 199mgPotassium: 241mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 1mgVitamin E: 1mgVitamin K: 12µgCalcium: 15mgCopper: 1mgFolate: 9µgIron: 2mgManganese: 1mgMagnesium: 98mgPhosphorus: 199mgSelenium: 7µgZinc: 2mg