Behold, shockingly simple, uber pretty, sumptuous sweet vegan ricotta. This spread pairs beautifully when slathered on crackers or toast, crowns fruit in a gorgeous way, adds oomph to baking recipes and makes for a creamy, dreamy topping for oatmeal and granola. I like mine nestled between French toast and marmalade. Since there are no processed sugars, grains, gluten or any other crap, it’s a sweet treat everyone can feel good about.
This recipe is a base for many wonderful variations. I encourage you to be creative! Add fresh orange peel, a dash of cardamom, orange blossom water or some light espresso powder (not all together, though) for different flavors. You could get really Italian with this and serve topped with some Bee-Free Honee and pine nuts for a gorgeous treat. The ricotta will keep covered in the fridge for up to a week. When ready to use, just stir and slather on!
Ingredients
- 2/3 cup raw cashews
- 1/2 cup raw almonds
- 5 dates, skins on
- 1 cup water
- 1 tbsp fresh lemon juice
- 1 tbsp vanilla extract
Directions
- In a medium sized dish, place the cashews, almonds, and dates, and cover with 1 cup of water. Allow to soak for 30 minutes.
- Once soaked, add the entire mixture (soaking water included), lemon juice, and vanilla extract in to a high-speed blender. Blend until creamy and thick. The consistency doesn’t have to be completely smooth (when making this more like traditional sweet Ricotta, I use a bit less water and allow the blend to be chunkier).This recipe is a base for many wonderful variations. I encourage you to be creative! Add fresh orange peel, a dash of cardamom, orange blossom water, or some light espresso powder (not all together, though) for different flavors. You could get really Italian with this and serve topped with some Bee-Free Honee and pine nuts for a gorgeous treat.
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