"Using watermelon seed milk as a base for vegan ricotta creates an incredibly milky flavor and delicate texture with a hint of grassiness, reminiscent of its dairy counterpart, writes chef Miyoko Schinner in her new cookbook, The Vegan Creamery (Ten Speed Press, $27). Note that the addition of cashews is an imperative, not an option, she adds. Watermelon Seed-Cashew Ricotta Makes about 1 1/2 pounds (675 g) INGREDIENTS 1 cup (140g) watermelon seed kernels 1/2 cup (70g) cashews 4 cups (950ml) water 1/2 teaspoon fine sea salt"
"In a blender, combine the watermelon seeds, cashews and water and process until a smooth milk is achieved. Pour this through a nut milk bag and squeeze to strain the milk into a pot. There will be only a small amount of pulp. Heat the milk over medium-low heat, occasionally scraping the bottom and sides with a silicone spatula. As it heats up, tiny curds will form and solidify, with the boiling bubbles formed from the whey. When almost the whole mass has formed curds, stir in the salt and then pour it through a sieve or ricotta mold set over a bowl. Let the mixture drain for 30 minutes to 1 hour, or longer in the refrigerator until it is as firm as you like. Transfer to a storage container and store in the refrigerator for up to 2 weeks."
Watermelon seed kernels blended with cashews and water produce a smooth milk that serves as the base for vegan ricotta. The milk is strained through a nut milk bag, then gently heated over medium-low while stirring to encourage curd formation. Once curds form, salt is stirred in and the mixture is poured into a sieve or ricotta mold to drain until the desired firmness is reached. Draining can take 30 minutes to an hour at room temperature or longer in the refrigerator. The finished ricotta stores in the refrigerator for up to two weeks.
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