![]() The ingredients in this vegan cashew ricotta recipe are cashews, apple cider vinegar, nutritional yeast, onion powder, sea salt, pepper and water. With just one-pot, 10 ingredients and 30 minutes, you can whip up a healthy meal any day of the week. Plus, it’s made from just a few ingredients not of that tasty stuff found in store bought stuff. Of course if you want something a little more hearty you are welcome to add whatever you like. This boosts the amino acid profile while also adding in some healthy fats and a rich, satisfying texture to please your tastebuds. The only thing I did add was the cashew ‘ricotta’ that I used for my One-Pot Summer Vegetable Skillet Lasagna. I chose to keep it simple because quinoa is a complete protein meaning you don’t have to combine it with beans or tofu to get all of the amino acids you need. The tomatoes and herbs dominate making for the perfect light and easy stovetop meal. Now I know not everyone enjoys the bitter flavor of quinoa but this recipe masks it pretty well. Before I made my first vegan ricotta I assumed it would be time consuming. ![]() Add the salt and stir occasionally with a wooden spoon. The cashew ricotta in this dish is made with nutritional yeast, garlic, onion powder, salt, pepper, and a bit of apple cider vinegar and water to give it a smooth texture. In a large heavy based saucepan, over medium heat, heat the milk. Regardless of how big your quinoa is, it’s sure to get the job done. (Alternatively, you can use a recycled ricotta basket placed on a bowl). It almost looks uncooked but it’s not…weird. Taste and add more salt or vinegar/lemon juice as needed. For a soft cheese it is best to soak the cashews in water for about 2 hours first. In a high-powered blender or food processor and blend until youve reached your desired consistency. One peculiar thing I have noticed is that the quinoa is much smaller here. Soak the raw cashews in hot water for 20 minutes (or cold water for 2 hours, longer if your blender isnt high-powered) then drain and rinse with cold water. It’s been a pleasant surprise to see how strong the plant-based movement is here! I have a long list of places to try and all of them have been incredible so far. Our time in Dublin is more for work than pleasure since we are here for Brandon’s semiannual conference but we were able to take the first two days to get out and explore. Different nuts also great with pine nuts or almonds or cashews. nut-free use real parmesan :) or try with sunflower seeds. short on time / yeast & onion-free just grate whole brazil nuts with a microplane. Hello from Ireland! I made sure to prep several posts in advance for my time without a kitchen but this is the first one I’ve actually written since we left last week. Whizz everything together in the food processor. One-Pot Tomato Basil Quinoa with Cashew ‘Ricotta’- less than 10 ingredients and 30 minutes for a healthy meal that’s packed full of plant-based protein! Dairy-free, Gluten-free, Soy-free, Sugar-Free, Vegan 17
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