VEGAN ‘RICOTTA’

VEGAN ‘RICOTTA’

Let’s make things perfectly clear,

I am not (at least for the foreseeable future)

not vegan.

Captain and I love meat,

eggs, oh and the cheese!,

fish, seafood….

…most things edible with a face and a mother.

…sadly the list of what we love to eat is endless,

and what we don’t like?

..nothing comes to mind

But…

whenever I encounter a great recipe

that is vegan,

I jump on it!

Reduced animal protein

reduce cholesterol,

is something I am very willing to get onboard with.

(boat pun very much intended)

This recipe turned out to be more versatile than I had expected,

so I’ll begin with the basic…

VEGAN RICOTTA

2 cups raw cashews

filtered water

juice of 1 lemon

sea salt to taste

2-3 tbsp neutral flavoured oil (I used grapeseed oil),

but am sure olive oil or even

flavoured basil or lemon oil would be wonderful

but to start I made it more neutral.

Soak the cashews in water at least 3 hours.

Drain and discard the soaking water.

In a blender (I used my onboard immersion blender)

add the cashews, lemon juice and to begin with a pinch of sea salt.

Blend,

adding water by the tablespoon

until it reaches a smooth,

but still slightly grainy texture.

It keeps well for several days refrigerated.

Stay tuned for some yummy ways to use your ‘ricotta’

So far onboard it has been the star at our Happy Hour,

appeared in a wonderful soup

and played a supporting role in a delicious salad.

 

 

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