Low Iodine Dairy Free Calzone with Cashew Ricotta

Total time2 hr

Prep time40 min

Cook time20 min

Low Iodine Dairy Free Calzone with Cashew Ricotta

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cashew ricotta

1 cup raw cashews
3 tbsp lemon juice
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
See all
2 tbsp nutritional yeast
½ tsp garlic powder
½ tsp salt
3–4 tbsp water

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
1 tsp sugar
¾ cup warm water (about 110°f / 43°c)
2 cups all-purpose flour, plus more for dusting
1 tsp salt
1 tbsp olive oil

For the filling

1 tbsp olive oil
¾ lb italian sausage, casings removed
3 cups baby spinach
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
½ cup marinara sauce, plus more for serving

For assembly

1 tbsp olive oil
¼ tsp flaky salt
Ingredient note
Sea salt naturally contains iodine. Choose non-iodized salt varieties like kosher, Himalayan pink salt, or coarse salt.

Instructions

1
Place the cashews in a small bowl, cover with boiling water, and soak for 30 minutes, then drain and rinse.
2
In a blender or food processor, combine the drained cashews, lemon juice, nutritional yeast, garlic powder, salt, and 3 tbsp water. Blend until smooth and creamy, scraping down the sides as needed, adding the remaining 1 tbsp water if the mixture is too thick to blend. The ricotta should be thick and spreadable, similar in texture to whole-milk ricotta. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!