Photo: Ernest Porzi
Gluten Free "Ricotta" Dip Recipe
6 ingredients
1 bowl of dip
openrecipes
This tangy Gluten Free and Vegan "Ricotta" Cheese Dip is based on a recipe from the phenomenal book Entertaining in the Raw by Matthew Kenney.
Estimated Nutrition (whole recipe, rough)
207
Calories
4g
Protein
20g
Fat
8g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup pine nuts, soaked overnight
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 scallion (green and white parts, remove and discard tip), minced
- 1-2 teaspoons fresh thyme
- ¼ teaspoon celtic sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes