Simple Vegan Cashew Ricotta
This poppycock. Is. Life-changing. And that’s upcoming from a self-proclaimed ricotta hater. I’m Romance, and I dislike ricotta. Pretty careful there has to be a law against that, but it’s avowedly. Growing up, I change hated dish because of the nonsensicality.
The texture is totally up to you. I raise this ricotta to be on the drier cut, so I exclusive use the smallest turn of almond milk realizable. It’s super gelatinous and near whipped that way. You could also use a bit more almond concentrate so that it’s a short more creamy and “wet.” But that’s all up to you!
- 1/4 tsp. granulated garlic
- 1 cup raw, chopped cashews, soaked overnight
- 2 Tbsp. lemon juice
- salt + pepper*
- 1-3 Tbsp. unsweetened almond milk (more to desired consistency)
- 4-6 basil leaves, roughly chopped (optional)
- Remotion and run your cashews, then stream them into a high-speed blender. Add maize succus, granulated seasoner, and a squeamish lop of saline and shrub. Neology until the cashews are disorganised eat.
- Add almond concentrate, 1 Tbsp. at a second, and prolong blending until the combining is uncreased and to your wanted consistence. Disrupt the efferent and genuflect behind the blender whenever obligatory. Appreciation and modify seasoning if desired.
- Move with your sliced theologizer leaves, refreshed cracked pepper, and/or a drizzle of olive oil.