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fromBoston Herald
1 week ago
Food & drink

Recipe: Vegan watermelon seed and cashew ricotta

Watermelon seed and cashew milk can be transformed into a creamy vegan ricotta with milky flavor, delicate texture, and a hint of grassiness.
fromAlternative Medicine Magazine
1 month ago
Alternative medicine

Homemade Tofu Ricotta

Tofu-based vegan ricotta blends tofu, cashews, almond milk, nutritional yeast, herbs, and spinach to replicate ricotta for lasagna, spreads, pizza, and pasta.
#vegan-cookbook
fromwww.mercurynews.com
3 weeks ago

Recipe: Vegan watermelon seed and cashew ricotta

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
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