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Tuesday, October 27, 2009

almond "ricotta"

This is a very common ingredient in my kitchen and shows up in a variety of Italian dishes: ravioli, lasagna, eggplant rollatini, and canneloni. A very rich, creamy texture and delightful flavor especially paired with pesto or red sauces. Is it the same as lactacting cow or lactating sheep extract ricotta? Of course not! However, omnivores as well as vegans who try this are always intrigued and delighted by the results.

The only special equipment you need to prepare this is a high speed blender such as a Vitamix. Yeah, these are expensive but it is used every day in my kitchen and without it, far too many of my staples would not be possible.

In the high speed blender place 1/2 cup almonds and 2 cup boiling water. Blend on high for 2 minutes till the almonds are completely liquified. You must blend till all grit of the almond has been liquified in order to achieve the desired texture.

Add to the blender:
1/4 cup potato starch
2 tbsp olive oil
2 tbsp maple syrup
3 tbsp lemon juice
1 tsp sea salt

Blend on high for 30 seconds

Pour the blended mixture into a saucepan and over low heat, constantly stir the mixture until it thickens up.
Once thicken, keep stirring and simmering for another minute to remove the starchy flavor.
Pour into glass container and let set, refrigerate a couple of hours before using.

Now, to fully enjoy this delightful NON PVC vegan cheez, make some homemade pasta.

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