Vegan cashew ricotta
Are you vegan and missing cheese? This vegan cashew risotto has your back!
10 Ingredients or less - Less washing-up - No cook
Equipment
Ingredients
- 1 cup Raw cashews
- 1/2 block Firm tofu
- 1 lemon juice of
- 1 tbsp Nutritional yeast
- 1 White pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
Instructions
- Blend all ingredients in blender until creamy. Makes approx 2-3 cups.
- Store in fridge up to a week. Add to pizza, pasta, veggies etc.
Nutrition
Calories: 240kcalCarbohydrates: 15gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 7mgPotassium: 302mgFiber: 3gSugar: 3gVitamin A: 6IUVitamin C: 15mgCalcium: 84mgIron: 3mg
Tried this recipe?Let us know how it was!
on 11 November 2020
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