![]() 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. Both my mom and Mark have asked (on more than one occasion) me to make this for them again…within the same week. 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. Ingredients: LEMON PIGNOLI RICOTTA: 2 cups raw pignoli nuts, soaked in water for at least. And that’s coming from a self-proclaimed ricotta hater. Zucchini and Green Zebra Tomato Lasagna with Basil Pistachio Pesto. I also covered mine with foil, to prevent the top from drying out.Let me tell you about this amazing little number we’re calling “Vegan Cashew Ricotta.” 8 ounces Parmigiano-Reggiano cheese, grated (2 cups) 1 cup extra-virgin olive oil. Layers good? Stick it in the oven for about 35 minutes. If you have vegan cheese, you can sprinkle it for garnish, I started with a thin layer of sauce on the bottom of my deep pan – then lasagna noodles, cashew cheese, veggies, sauce, repeat! After your final layer of noodles, just add the rest of your sauce to top. I used a deep dish that fit 3 strips across, just to give you an idea. Anywho, it’s actually not as bad as you think! Check out this guide on how to cook lasagna noodles – fool proof. I was so afraid to break the lasagna noodles. This may have been the most nerve-wracking part of this whole recipe. ![]() Season as needed, and that’s it! Step 3: Pasta Prep This is so easy, folks! Once you have soaked the cashews for a half hour or more, just add ALL ingredients to your bullet or processor. After sautéing, set heat to low, cover, and let simmer for 10-15 minutes. I added a drizzle of olive oil, so it doesn’t stick. ![]() 1 cup cashews – soaked in 2 cups water for 30 min – hourĬhop ’em up and sauté over medium heat.Your favorite sauce (I used a vegan brand from TJ’s).Lasagna pasta (Just make sure you check ingredients – a couple brands had eggs!.There are a few moving parts here, so let’s take this step-by-step. I knew it was a hit when Joe kept raving about it into the next day. No word of a lie, when I took a taste of this dish, I almost melted into the floor. Since going vegan, I’ve had to modify quite a few family staples! Most recently, I tackled lasagna. I come from a very big Italian family… so you can imagine how much lasagna & macaroni and gravy I’ve grown up on.
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