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91% would make again

Vegan Basil Ricotta

Tasty Team
June 10, 2019
Vegan Basil Ricotta

Ingredients

for 3 servings

  • 1 cup raw cashews (130 g)
  • 1 cup fresh basil leaf (40 g)
  • ½ lemon, juiced
  • ½ teaspoon salt
  • 6 fl oz water (175 mL)

Nutrition Info

  • Calories 175
  • Fat 13g
  • Carbs 9g
  • Fiber 1g
  • Sugar 1g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
  2. Add the boiled cashews, basil, lemon juice, and salt to a blender. Start to blend, then slowly add the water while the blender is running until the “ricotta” reaches your desired consistency.
  3. Serve immediately or store in the fridge for up to 4 days.
  4. Enjoy!

Ingredients

for 3 servings

  • 1 cup raw cashews (130 g)
  • 1 cup fresh basil leaf (40 g)
  • ½ lemon, juiced
  • ½ teaspoon salt
  • 6 fl oz water (175 mL)

Nutrition Info

  • Calories 175
  • Fat 13g
  • Carbs 9g
  • Fiber 1g
  • Sugar 1g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
  2. Add the boiled cashews, basil, lemon juice, and salt to a blender. Start to blend, then slowly add the water while the blender is running until the “ricotta” reaches your desired consistency.
  3. Serve immediately or store in the fridge for up to 4 days.
  4. Enjoy!
Vegan Basil Ricotta

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