Vegan Spinach Ricotta
Gluten free & vegan
  • 1cup raw cashewa
  • 2 garlic cloves, peeled
  • 4tbsp nutritional yeast
  • 1tbsp fresh lemon juice
  • 1tbsp apple cider vinegar
  • 1tsp salt
  • 12oz package firm tofu, drained
  • 2cups fresh baby spinach or 1 cup frozen spinach, thawed and drained
  • 1/4cup fresh basil leaves
  1. In bowl, cover cashews with warm water and soak for at least 2 hours or overnight.
  2. Drain cashews and place in food processor or blender; pulse cashews with garlic, nutritional yeast, lemon juice, apple cider vinegar, and salt until mixture is fine and crumbly. Add tofu, spinach, and basil and pulse or blend until thoroughly combined and smooth, scraping down sides of bowl as needed.
  3. Serve as a dip for veggies or crackers or in sandwiches, salads, or pastas. Leftovers can be stored in refrigerator for up to 5 days in covered container or frozen in freezer-safe container for up to 2 months.
Recipe Notes

Per 4 Tbsp serving: 65 calories; 4 g protein; 4 g total fat (0 g sat fat); 4 g carbohydrates (1 g sugars, 1 g fiber); 145 g sodium