cat with a monocle wrote:
The cashew ricotta is seriously one of the best things I've ever eaten.
Had to pipe in on this. Indeed, I've enjoyed it in regular ricotta applications, for which I had a hankering yesterday, but no pasta in sight.... I therefore dolloped some onto some quinoa, and added some homemade marinara leftover from pizza. Not too shabby!
I always add a few T of nooch and some light miso (offsetting some of the salt) to my ricotta while processing - love the depth both add. I even added some rejuvelac to loosen it up, as needed.
But the REAL treasure was discovered when trying to think "what else?" could be made with the remaining bucket of ricotta (I'd doubled the recipe). Last night's dinner, and again today's lunch, were cold/crispy organic carrot sticks dipped VERY GENEROUSLY into the cold cashew ricotta! So refreshing and good and filling and PERFECT for our present heat wave (blah).
I'm looking to make it again - minus garlic/basil - to have as part of a snack with frozen berries, flax, and a drizzle of syrup or agave (a favorite pregan snack/dessert).
CR = such an amazing food item to have at your fingertips. And really scratches the cheese itch for me.