cashew ricotta cheese
(1 rating)
Home made ricotta generally requires that you let the curd sit and drain over night in a cheese cloth, but this one doesn't. You just have to put it in the fridge once it's made and let it firm up. The texture is very nice. It's got a very delicate flavour which is great if you're using it for sweet deserts. If you want you can add herbs and spices if you're using this for a savory dish. Either way its delicious.
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(1 rating)
yield
4 serving(s)
Ingredients For cashew ricotta cheese
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1 chot water
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1/2 craw cashews
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1 ccold water
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4 tspfresh lemon or lime juice
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4 Tbsparrowroot
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1 Tbsplight oil
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1 tspmaple syrup
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1/2 tspsea salt
How To Make cashew ricotta cheese
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1Place the hot water and cashews in a good blender and blend until the nuts are smooth. Be patient, this mixture has to be smooth, not grainy.
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2Once the creamy mixture is achieved add the rest of the ingredients. Blend again well.
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3Using a small sieve, pour the mixture into a small heavy bottomed saucepan and stir constantly over medium-high heat. When this has thickened turn the heat down to medium and cook for another minute stirring constantly.
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4Pour into a container and let set up in the fridge for a few hours. Use in your favourite recipes that call for ricotta cheese.
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5Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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