I hope you guys love this recipe as much as we do! If you’re wondering what you could use it for, don’t you worry. You could also use a bit more almond milk so that it’s a little more creamy and “wet.” But that’s all up to you! It’s super thick and almost whipped that way. I prefer this ricotta to be on the drier side, so I only use the least amount of almond milk possible. OH, and total bonus points if you chop up some basil and stir it in. Plus salt and pepper, but they don’t count. It’s THAT good.Īnd and and! It only requires 4 ingredients: cashews, lemon juice, granulated garlic, and almond milk. When the cashews are ready drain the water then add cashews to a blender with salt, nutritional yeast, white vinegar, lemon juice and 1 cup of fresh water. Cover in the refrigerator for 1-2 hours to soften. Both my mom and Mark have asked (on more than one occasion) me to make this for them again…within the same week. Soak 2 cups of unsalted cashews in 2 cups of water (or until the nuts are fully covered). It’s straight-up freaky how much this cashew-based cheese tastes like its dairy counterpart. So, I’ve made this “ricotta” three times since I originally tested it, and I’m pretty sure I love it more and more each time I make it. Until today! Today we’re doing all the ricotta things, and we’re doing it 100% vegan. So much love was had, you guys!īut once I started to cut dairy out of my life, I started to miss my new friend ricotta. I steered clear of ricotta for Y E A R S until I went to a restaurant near us that put it on pizza. Growing up, I even hated lasagna because of the stuff.Īnd because I think baked pasta is funky. Pretty sure there has to be a law against that, but it’s true. And that’s coming from a self-proclaimed ricotta hater. Serve warm.Let me tell you about this amazing little number we’re calling “Vegan Cashew Ricotta.” ➡️Top with basil leaves, a drizzle of olive oil (optional), and toasted pine nuts. ➡️When finished, flip the Involtini to heat on the other side for 1-2 minutes. Do the same with the rest of the lasagne sheets. Roll it up and place it into the tomato sauce. ➡️Roll out each lasagne sheet, and spread about a teaspoon of the cashew ricotta in a thin coating. ➡️In a large pan, heat the Slendier tomato sauce on low heat and let it simmer as you prepare the Involtini. ➡️Mix the basil and chives into the cashew cream. ➡️Add in the nutritional yeast, olive oil, lemon juice, salt, pepper, and water, and blend until smooth. ➡️Drain the cashew water, add them to a small food processor along with the garlic, and blend until you get a crumb. ➡️Drain and rinse the Slendier Konjac Lasagne according to package instructions and set it aside to drain. Recipe below ⬇️ Ingredients: ¾ cup raw cashews 1 packet Slendier Konjac Lasagne 2 garlic cloves, chopped 2 tablespoons nutritional yeast 1 teaspoon olive oil (plus extra for drizzling, optional) 1 teaspoon lemon juice ¼ teaspoon salt Pepper, to taste ¼ cup water 6 basil leaves, finely chopped (plus extra for topping) Four chive stalks, finely chopped Slendier tomato sauce (any) full jar 2 tablespoons pine nuts, toasted Instructions: ➡️Soak the cashews in boiling water for 15 minutes. A dish that won’t derail your diet! This Cashew & Ricotta #involtini, made with Slendier #Konjac #Lasagne and topped with toasted pine nuts, is sure to impress any guest and leave them wanting more.
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