What was I going to do with a big bowl of cashew ricotta though? I just so happened to remember that once upon a time (in a land of horribly ugly food photography) I made zucchini rolls with ricotta and slivered almonds. I think you could fool the average cheese lover into thinking this was a non vegan cashew cheese recipe. It reminds me in texture of those Boursin cheeses – remember those little round ones? It has that perfect smooth and soft cheese consistency and is perfectly herby and cheesey in flavor. As did both my parents and D (not my cousin D, my boyfriend D). This was my first attempt at making a vegan ricotta/cream cheese and I looooved it. Seriously isn’t nutritional yeast the best cheesey addition to the vegan diet? For years I could not for the life of me find it in stores (and was always too stubborn to ask the employees for help), but once I spotted it, I always have some on hand (and it is always added to my vegan basil pesto). Naturally I never follow the recipe as is so I had to add in some of my own touches (or the ones my cousin recommended)- most notably the nutritional yeast – key for a more cheesey taste. You see why I love swapping recipe notes with friends and family? That one tip just saved me $4 bucks. Good thing, my cousin D, the new foodie in the family had already tested it and confirmed that I would not in fact be needing the cheesecloth – she made it without it and it worked. One thing I didn’t have for this recipe though – a cheesecloth (and apparently they are hard to come by, because I couldn’t find one at Wegman’s or Walmart) and I really had no idea how crucial that would be. So that’s how I first came across this herbed cashew cream cheese recipe. So now that she loves to cook too – a whole new world of topics has opened up to us – recipes, ingredients, cooking techniques. Another person coming around to my side of things. This must be what mothers feel like whenthey are having a positive influence of their children.įor years I’ve been obsessed with food and cooking (always always claiming the only shopping I enjoy is grocery shopping) so when a former supermarket hater comes around – I feel personally responsible. Literally the other week she called me, excited, gushing about her trip to the grocery store. I secretly knew she’d come around eventually, and luckily for me she has. She’s a couple years younger than me and for a while she used to tell me just how much she dreaded cooking and trips to the grocery store.
This recipe came to be thanks to one of my favorite cousins – D.
Nothing fills me with more excitement than talking about food and cooking with my favorite people. I love brainstorming recipe ideas with others. Cashew ricotta in this recipe is just delicious. Cashew ricotta in healthy, light and delicious paleo + vegan zucchini rolls with mint, avocado and crushed almonds – your new favorite no cook appetizer.
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