Vegan Ricotta

I have nothing clever to say about this ricotta. I’m all out of ‘funny’ today.
I can tell you that this was WELL received by the mouths of many. Because of it’s ‘making up’ for not containing dairy, it’s actually more flavorful. The nut(s) used in this recipe create a creamier depth than traditional ricotta. Plus, you’re giving those poor cows utters a mini-break. God knows they been yanked and cranked by machines enough – just get these (pine and various) nuts in your mouth and enjoy.

I have two recipes, one containing pine nuts and the other using soaked cashews. I used my food processor with both recipes – so no need to start throwing out the “I don’t have a fancy Vitamix like you do, Rosemary” comments. And yes, the fancy one tastes better. It just does. Like most things, the more you put into cooking and recipes – the more you get out (and in your mouth?). Does it mean that the first one isn’t worth trying? Absolutely not. It is amazing in every sense of the Vegan word.

Layer this guy in lasagnas, use it beside a field green salad with a warm berry vinaigrette or just spoon it in your mouth… whatever you choose to do with it is fine, just make this one. Plus – it stores well and can be used for a few weeks :}
Once it’s in a container and cold, you may want to add some liquid into the amounts you’ll be using to loosen it back up before spreading. It’s quite a thick mixture.

Basic Vegan Ricotta

Fancy Vegan Ricotta (adapted from Scott Jone’s recipe in The Conscious Cook)