Golden, hand-folded dough gives way to a creamy, tangy cashew ricotta that spreads just like the real thing, studded with garlic and a savory hit of nutritional yeast. Wilted spinach and warm marinara add depth and a little brightness to every bite, while the crust bakes up deep golden brown with that satisfying hollow-sounding crunch on the bottom. Each calzone gets brushed with olive oil and finished with flaky salt for a glossy, restaurant-worthy top. Serve them hot with extra marinara for dipping, and you've got a hearty, satisfying dinner that fits neatly into a vegetarian spread. It's the kind of recipe that feels indulgent but comes together with pantry staples and a little patience while the dough rises.
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Place the cashews in a small bowl, cover with boiling water, and soak for 30 minutes, then drain and rinse.
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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