This ricotta recipe is a little different, in that it takes into account the desired consistency and taste of a SLIGHTLY WARMED raw italian dish.
Real Ricotta is made from whole milk, salt, and some form of acid (usually acv). I took these basic ingredients and formulated a ricotta cheese that will react well when put into things like cream sauces and casseroles. This ricotta is different in that it avoids cashews/sunflower seeds, lemons and nutritional yeast, which are all staples of generally accepted ‘rawcotta’ in our world. Instead I use macadamia nuts, which I’ve gound have the best dairy-effect, in conjunction with UNSOAKED almonds, for texture. ACV and sea salt finish the recipe.
While it is a very unorthodox method (there is no soaking or culturing), and while it may not be exactly what you find, texture-wise, in a container of dairy-ricotta, you’ll find that once assembled, the ricotta portion of your dish will be a pretty darn close clone of the cooked stuff. Creamy and divine. Use it as a base for cream sauces, as pictured in my Pasta Pepperoni (above), or in lasagna, etc.
Please make sure to follow the instructions carefully.
A winner: a creamy, tangy morish, paste redolent with fresh basil, that can be tweaked to taste and has a variety of applications. Serve with crudite, on crackers, as topping and more…