#plant-based-cheese

#plant-based-cheese

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