"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)"
"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."
Combine watermelon seed kernels and cashews with water, blend until smooth, and strain through a nut milk bag to produce a thin milk with minimal pulp. Heat the milk over medium-low while scraping the pot; tiny curds will form and separate from the whey. When most of the mass has curdled, stir in salt and drain the mixture in a sieve or ricotta mold until it reaches the desired firmness. Chill if longer draining is needed. Store the finished ricotta in the refrigerator for up to two weeks.
Read at The Mercury News
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