Let’s make things perfectly clear,
I am not (at least for the foreseeable future)
Captain and I love meat,
eggs, oh and the cheese!,
…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
whenever I encounter a great recipe
that is vegan,
I jump on it!
Reduced animal protein
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…
2 cups raw cashews
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.
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.