Cashew Ricotta Food

CASHEW RICOTTA

Cashew Ricotta image

Make and share this Cashew Ricotta recipe from Food.com.

Provided by dominiquedelsanto

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup raw cashews
1/4 cup lemon juice
2 tablespoons olive oil
2 garlic cloves
1 lb firm tofu, drained and crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil

Steps:

combine first 4 ingredients in food processor. puree to thick paste.
add tofu and blend until smooth.
blend in salt and basil.

Nutrition Facts : Calories 162.4, Fat 13, SaturatedFat 2.3, Sodium 592.8, Carbohydrate 6.1, Fiber 1.1, Sugar 1.3, Protein 8.1

VEGAN CASHEW RICOTTA

Vegan Cashew Ricotta image

An incredibly easy vegan recipe using cashews and nutritional yeast to mimic true Italian ricotta cheese. Serve on bruschetta.

Provided by Adam Mattessich

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 4h10m

Yield 8

Number Of Ingredients 7

Ingredients

2 cups raw cashews
4 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons nutritional yeast
3 cloves garlic
¼ teaspoon salt
2 leaves fresh basil

Steps:

Place cashews into a large container and cover with several inches of cool water; let soak, 3 to 4 hours.
Drain cashews and transfer to a food processor. Add lemon juice, olive oil, nutritional yeast, garlic, salt, and basil leaves. Process until thick and smooth, 3 to 4 minutes. Stop to scrape down the sides occasionally.
Transfer cashew mixture to an airtight container. Refrigerate for 1 to 2 hours.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 11.9 g, Fat 18.4 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 3.1 g, Sodium 77.7 mg, Sugar 2.2 g

CASHEW RICOTTA AND SPINACH CANNELLONI

Cashew Ricotta and Spinach Cannelloni image

When we think of Italian food, many of us think pasta (or yes, pizza, of course!). At first, you might not think that pasta would be an issue in a plant-based diet, but that isn't really the case.

Provided by WKernan

Categories < 60 Mins

Time 1h

Yield 3 cannelloni, 4 serving(s)

Number Of Ingredients 21

Ingredients

1/2 onion, diced
28 ounces canned chopped tomatoes
1 bay leaf
1 teaspoon dried basil and oregano
1/4 teaspoon salt and pepper
9 ounces frozen spinach
1/2 onion, diced
1 garlic clove
1/4 teaspoon nutmeg
1 cup cashews, soaked in water overnight
3 tablespoons lemon juice (juice from one lemon)
1 tablespoon finely chopped onion (or 1 tsp onion powder)
1 tablespoon nutritional yeast
1 teaspoon tahini
1 garlic clove
1/4 cup water
10 -12 cannelloni tubes
1/2 cup whole almond
1/4 cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder

Steps:

Sauté the diced onion in a little olive oil for a few minutes. Add the tomatoes, herbs and spices (add(omit according to your preference), stir and let simmer for 20- 30 minutes until sauce thickens.
Sauté the other half of the onion in a little olive oil for a few minutes, then add the spinach, garlic and nutmeg. Heat until spinach melts and any excess water/moisture cooks away. Should only take about 10 minutes, so remove and allow to cool a little while sauce is still cooking.
While the sauce and spinach are cooking, prepare the cashew ricotta. Drain and rinse the soaked cashews and pour them and all the other ricotta ingredients into a blender. Mix until smooth.
Spread a little olive oil on the bottom of a ovenproof pan. Combine the spinach and ricotta and mix well. Fill a piping bag or a plastic bag with the ricotta/spinach mix and squeeze into the cannelloni tubes, placing each tube in the pan when filled. You should be able to fill ca 10 - 12 tubes.
Pour the thickened tomato sauce over cannelloni, spread some fresh basil leaves on top, and finally top with the almond parmesan.
To make almond parmesan - food process almonds, 1/4 c nutritional yeast, 1 t salt and 1 t garlic powder. Sprinkle on top.
Cook in oven at 375° F(190° C) for about 30 minutes (follow the instructions on the cannelloni package). Check from time to time and cover with foil if the cheese starts to burn.

Nutrition Facts : Calories 431.7, Fat 27.4, SaturatedFat 4.2, Sodium 873.8, Carbohydrate 37, Fiber 12.5, Sugar 9.7, Protein 20.2

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