![]() ![]() So while I think it could be fun to try different herbs and variations, I definitely recommend trying it this way first. It is the fresh basil that takes it over the top and makes it such an epic ingredient in the dishes I've used it in. I have tried this ricotta just before adding the basil, and it isn't as good without. You could also simply spread this cashew ricotta on toast (fancy!), use it in sandwiches or enjoy it tucked into wraps, as a filling for phyllo dough and or on pizza/flatbreads. ![]() Things I hope to revisit and share eventually! Spoon the cashew ricotta onto the zucchini slice, top with a bit of almonds, a piece of avocado and a mint leaf. Place each zucchini slice in front of you. Add parsley, green onions, lemon zest, nutritional yeast, salt and pepper. I have also made incredible lasagna, heirloom tomato salad, tomato and caramelized onion galette, and chickpea omelets using this recipe. Remove from blender and place the cashew mixture in a large bowl. I originally developed this cashew & tofu based ricotta to use in my Zucchini Involtini Recipe. In a food processor combine the cashews, nutritional yeast, miso, lemon zest, lemon juice, maple syrup, garlic powder, onion powder, 5 tablespoons of water and salt to taste. Just tasting it out of the food processor it is good, but the magic happens later. I find that it is when the ricotta is heated and served in a specific dish is when the flavours are impressive. All you need is a food processor to blend up the ingredients and you will be on your way to making something that's delicious and satisfying all while using good for you ingredients. I promise you, the flavour is impressive, and it couldn't be more simple to prepare. If you are new to a recipe like this, making plant based cheese might seem like a bit of a hurdle or even unappealing. Not all home made vegan cheeses that are this simple result in something I love as much as I love this recipe. Cashew Ricotta is a simple dairy free plant based alternative to ricotta cheese, and it tastes amazing! Raw cashews are soaked overnight, and then blended with a bit of tofu, hot water, nutritional yeast, olive oil, garlic, miso paste, lemon juice, onion powder, fresh basil & salt. ![]()
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