Yummy cashew ricotta

Posted on | November 12, 2009 | 2 Comments| Printer Friendly

cashewricotta

File under yum.  I adore cheese.  Soft, hard, blue, orange, creamy, tangy.  You name it – I like it. But did you know that even soy cheeses have trace amounts of milk protein?  So even fake cheese is off the menu.   (I’m not so sad about that after eating soy cream cheese – awful – and SO not fooling anyone.)

I had bookmarked this cashew ricotta recipe in Veganomicon to use as a sandwich spread.  Have you read Veganomicon?  It’s awesome – even if you’re not vegan.  It’s a fun read.  I like to think that’s how I’d write a cookbook…  anydoodle…  cashew ricotta.  It sounded intriguing.

I decided to make a half batch.  Why waste so many cashews on a sucky recipe.  I’ve been burned before with making fake cheese.  (I’m looking at you horrid nutritional yeast ricotta.)

Into the food processor – whirr whirr… whirrrrrrrrr.  I cautiously stuck my spoon into the mixture to test it out.  Hmm.. zingy.  Wait a second…  this is really good.  I called the husband in to the kitchen for a second opinion.  He agreed, really good.  We tested it out a a friend from France.  France!  She agreed, yummy.

I’m making it again tonight.  If you don’t own Veganomicon, you can find the recipe online.

del.icio.us Facebook

Category: Dairy free, Vegan

Comments

2 Responses to “Yummy cashew ricotta”

  1. Pearl
    November 23rd, 2009 @ 12:00 pm

    One that works. Neat. I’ve tried the emulator gluey things that didn’t. Hm. I’ll file that for sometime.

  2. Alisa-Foodista
    March 19th, 2010 @ 7:27 am

    It looks like a great recipe, Im saving this recipe :)

Leave a Reply