Cashew Garbanzo Ricotta (makes 2 cups)
Cashew Garbanzo Ricotta
Inspired by a number of vegan ricotta recipes, especially that of Andrew Olson (the One Ingredient Chef). We wanted this to have a bit more body and a more herbal finish. we will be using it tonight as part of the base for lentil burgers, and later in the week with a crimini mushroom marinara and penne.
If you are not in the mood for ricotta and you add a bit of tahini and tamari, you will have an ultra creamy and delicious bean dip!
This is a very simple preparation, but it does require time, so be sure to plan ahead, starting earlier enough in the day or the night before to soak the cashews for at least two hours and up to overnight.
It is gluten-free and soy-free. That’s a real plus as many vegan cheese alternatives rely on tofu and tamari for texture and taste. The nutritional yeast accomplishes both in this version. ~ Glyn and Will
1/2 cup whole soaked cashew nuts
1 1/2 cups Chickpeas, drained
1/4 cup nutritional yeast
1/2 tsp salt
1/4 cup fresh basil leaves
1/4 cup fresh parsley (Italian)
2 tbsp. fresh lemon juice
1/2 cup water
1 tsp minced garlic
black pepper freshly ground, to taste
1 Soak the cashews in cold water for at least two hours. Drain.
2 Combine the cashews with the remaining ingredients in a food processor.
3 Process until the mixture is the texture of ricotta cheese (adding more water if needed)
4 Refrigerate overnight to develop the flavors.
5 Use as the stuffing for pasta shells or manicotti or to add flavor and texture to veggie burgers.
Yield: 2 Cups
Degree of Difficulty: Easy
Preparation Time: 3 hours
Total Time: 3 hours
Serving size: 1/8 of a recipe (2.8 ounces).