Sunday, December 1, 2013

Vegan Ricotta

It's been a long time since I've posted a vegan recipe and that can mostly be blamed on my new work schedule along with the end of daylight savings which means that when I'm cooking dinner it's already dark and not conducive to good photos, as you'll see for yourself. But if you can get past the less-than-stellar photography what you'll have is a really delicious alternative for ricotta, a recipe I found on my new favorite food blog Oh She Glows where, if you're looking for pretty photos, you'll find plenty.


1 cup of raw cashews, soaked in water for as little as 30 minutes or as long as overnight
2 cloves of garlic, peeled
1/4 cup of freshly squeezed lemon juice
1 tbsp of Dijon mustard (regular probably works fine, too, or a sprinkling of dry mustard if you've got it)
1/4 cup of vegetable broth (or water if you don't have the veggie broth)
1 to 1 and 1/2 cups of loosely packed basil
1/2 cup of nutritional yeast (a vegan staple for making cheese replacements and, if fortified, a major source of vitamin b12)
dashes of salt and black pepper

First, soak the cashews in water for awhile; this makes them easier to puree.

Then make sure all the parts of your food processor are put together properly because just one badly adjusted part will keep it from working which might make you slightly furious which might lead to a slight freak out until someone comes along and calmly figures out the problem while you're busy fuming over how something so expensive can break so quickly. 

Next, rinse out the cashews and then drop all ingredients into the now-functioning food processor and blend until smooth. Add more broth or water if the consistency is too dry. That's it. Really super simple, tasty, healthy, and cruelty free!

I spread this on a vegetable lasagna and had the leftovers as a dip with baby carrots and pretzels. I imagine it would also be tasty on a bagel, in a sandwich, on pizza - pretty much anything. Enjoy!

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