Cashew Ricotta Recipes
CASHEW RICOTTA
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
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
CASHEW RICOTTA AND SPINACH CANNELLONI
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
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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- Soak cashews in very hot water for 30 minutes to 1 hour, or overnight (or 6 hours) in cool water. Then drain, rinse, and set aside.
- Add soaked, drained cashews to a food processor (or a high-speed blender) along with lemon juice, nutritional yeast, garlic powder, sea salt, and lesser amount of water (4 Tbsp or 60 ml as original recipe is written // adjust if altering batch size). Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp (15 ml) at a time until a thick paste forms. I find I get the best texture results with a food processor, but in a pinch, a blender can work too. It just generally requires more scraping and more liquid.
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt to taste, lemon juice for acidity, or garlic powder for garlic flavor. Blend again to combine.
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