Salty, Wild Snacks, Wine Platter
Cashew Butter Ricotta
EXECUTION TIME 45 MINUTES / 2 PIECES OF RICOTTA / DIFFICULTY LEVEL: 1/5


INGREDIENTS
250 ml unsweetened soy milk
30 g Cashew Butter
3,5 tbsp corn flour & 50 ml milk
3 tbsp nutritional yeast
2 tbsp lemon juice
1 tbsp salt
Instructions
- In a saucepan, heat the milk with the lemon juice and salt.
- Mix with a whisk and when it becomes lukewarm, add the nutritional yeast, the cashew butter and mix again.
- In a medium to low heat, add the corn flour, which we have dissolved in the milk
- Mix at the beginning with the wire and as long as it starts to thicken, continue with a marize. The mixture will become stickier and peel off the walls.
- Transfer either to a silicone container or to a glass tupperware lined with non-stick paper, to make it easier to unmould.
- Leave it in the fridge for at least an hour until it hardens and it’s ready!
- We make the perfect sandwich with sourdought bread, roasted cherry tomatoes, arugula, cashew ricotta and enjoy!
Wild Souls X Veggie Shark