no milk monday

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ricotta cheese {vegan}

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1098079_10151612238642252_366580867_nI have nothing clever to say about this ricotta. I’m all out of ‘funny’ today.
I can tell you that this was WELL received by the mouths of many. Because of it’s ‘making up’ for not containing dairy, it’s actually more flavorful. The nut(s) used in this recipe create a creamier depth than traditional ricotta. Plus, you’re giving those poor cows utters a mini-break.

I have two recipes, one containing pine nuts and the other using soaked cashews. I used my food processor with both recipes – so no need to start throwing out the “I don’t have a fancy Vitamix like you do, Rosemary” comments. And yes, the fancy one tastes better. It just does. Like most things, the more you put into cooking and recipes – the more you get out (and in your mouth?). Does it mean that the first one isn’t worth trying? Absolutely not. It is amazing in every sense of the Vegan word.

Layer this guy in lasagnas, use it beside a field green salad with a warm berry vinaigrette or just spoon it in your mouth… whatever you choose to do with it is fine, just make this one. Plus – it stores well and can be used for a few weeks :}
Once it’s in a container and cold, you may want to add some liquid into the amounts you’ll be using to loosen it back up before spreading. It’s quite a thick mixture.

Simple pine nut ricotta *shown above in picture
{ingredients}
1/2 block         extra firm tofu (8 oz)
1 cup               pine nuts
1/2                   lemon, squeezed
1/2                   cup water
1                      tablespoon nutritional yeast (can be omitted if it’s hard to find)
salt & pepper to taste

{directions}
place in food processor and blend until creamy with tiny bis of lumps.
ENJOY!

Fancy cashew ricotta *adapted from Scott Jone’s recipe in The Conscious Cook
{ingredients}
1/2 block                extra firm tofu (8 oz.)
1/2 teaspoon          garlic, minced
1/2 teaspoon          shallot, minced
1/2 teaspoon          rice wine vinegar
1 tablespoon           lemon juiced
1 teaspoon             extra virgin olive oil
1 teaspoon             nutritional yeast
1/2 teaspoon          basil, chopped
1/2 teaspoon          parsley, chopped
salt & pepper to taste

{directions}
place in food processor and blend until creamy with tiny bis of lumps.
ENJOY!

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Author: nomilkmonday

Dairy-free

One thought on “ricotta cheese {vegan}

  1. I do miss ricotta. Thank you for sharing your recipe!

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