- 2 cups raw cashews, soaked 2 hours in warm water
- 1/2 cup water
- 2-3 cloves garlic
- 2 tbsp nutritional yeast
- 2 tsp lemon juice
- 1/2 tsp salt
Serving and Storing - This ricotta cheese is great to have around. Use it on: lasagnas, stuffed shells, add it to pasta, salads, avocado toast, and so much more! Store this recipe in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To use, gently thaw the ricotta in the refrigerator overnight.
Calories: 186kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 150mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.9mg | Calcium: 13mg | Iron: 2.3mg