It’s Monday, and while I’ve been working on a delish recipe for tomorrow’s ever-awaited Tuesday’s Cookie (I know you have your calendars marked, foolios), I figured I would ease us all in to the week with something a little creamy, a little sweet, and easy to pair with nearly anything. 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 is a creamy, dreamy topping for oatmeal and granola. I like mine nestled between french toast and marmalade. Do this – It will change your whole damn life. A small dish of this is an elegant addition to any brunch table or party (when paired with firm fruit and sweet biscuits for dipping). Making a strawberry shortcake? You’re gonna need this. Extra perk: I’ve made this before for kiddos and they lap it up. And since there are no processed sugars, grains, gluten, or any other crap, it’s a sweet treat everyone can feel nice about.
Sweet Vegan Ricotta
- Yields: About 2 cups
- Prep Time: 30 minutes, including soaking
- Cook Time: None! Praise be!
- 2/3 cups raw cashews
- 1/2 cup raw almonds
- 5 dates, skins on
- 1 cup of water
- 1 tbsp fresh lemon juice
- 1 tbsp vanilla extract
- 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.
- I especially like this basic recipe paired with sour marmalade on fresh toast, and topped with some Flower Pepper (a nice mixture of peppercorns and edible dried flowers).
- This recipe will keep covered in the fridge for up to a week. When ready to use, just stir and slather on!
This recipe is also part of Ricki Heller’s Wellness Weekend. Check out the other entries here.