Mustard Free Dairy Free Calzone with Cashew Ricotta
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Learn more →Ingredients
4 servings
For the cashew ricotta
- 1 cup raw cashews
- 3 tbsp lemon juice
- 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
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.
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