Ricotta on eeeeverything
I know I'm incredibly late to the game, but this is the start of my recipe...Blog? Diary? I figure I post so many creations on instagram, that I should write up the recipes!
I'm starting with what's become a staple in my kitchen, ricotta. It's a cashew and almond blend. The lemon juice provides a nice tanginess without a lemon flavor, and I don't think I have to explain what the salt does.
I put this on everything from pasta, risotto and rice dishes, savory and sweet toasts, and bake it many different pies like the Chocolate Ricotta Cheesecake out of my cookbook!
1 cup raw cashews soaked overnight*
1/2 cup raw almonds soaked overnight*
1/2 cup water
Juice of 1/2 a lemon
1 teaspoon salt
*If you forgot to soak thaaaaa nutttts you can pour boiling water over them and let them soak for an hour! Still won't be as smooth, but it'll do ya!
1.) In a food processor, pulse the cashews and almonds together. Keep pulsing until they become less gritty and more creamy.
2.) Slowly add in water and pulse. Keep pulsing until the mixture has a ricotta like texture.
3.) Pulse in the lemon juice and salt, taste test, and adjust accordingly. Transfer to bowl, cover, and refrigerate.