Salty, Wild Snacks, Wine Platter

Cashew Butter Ricotta

EXECUTION TIME 45 MINUTES / 2 PIECES OF RICOTTA / DIFFICULTY LEVEL: 1/5

Cashew Butter Ricotta
Cashew Butter Ricotta

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

  1. In a saucepan, heat the milk with the lemon juice and salt.
  2. Mix with a whisk and when it becomes lukewarm, add the nutritional yeast, the cashew butter and mix again.
  3. In a medium to low heat, add the corn flour, which we have dissolved in the milk
  4. 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.
  5. Transfer either to a silicone container or to a glass tupperware lined with non-stick paper, to make it easier to unmould.
  6. Leave it in the fridge for at least an hour until it hardens and it’s ready!
  7. We make the perfect sandwich with sourdought bread, roasted cherry tomatoes, arugula, cashew ricotta and enjoy!

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