Flavorful walnut-based creamy ricotta cheese.
2 1/2 cups California walnuts, soaked for 1 hour to overnight in water
1 cup water
2 1/2 teaspoons lemon juice
1 teaspoon nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon salt
Drain soaking liquid from walnuts and place in a blender with remaining ingredients. Puree until fairly smooth.
Scrape the mixture into a cheesecloth or nut milk bag and allow to drain for 1 to 2 hours. Squeeze to release excess moisture after draining.
Place the drained mixture in a sealed container.
Add parsley or other herbs if desired.
This fluffy dip gets its great flavor from shallots and fresh herbs. It’s great for entertaining as it may be prepared several days ahead. Serve with veggies or crackers.
These sticky bun cinnamon rolls are so easy to make. Start with prepared Hawaiian rolls and fill with a bit of cream cheese. The buttery brown sugar and walnut topping is the perfect crunchy balance to the cream cheese filling.
Indulge in a rich and textured appetizer featuring a creamy California Walnut polenta as the base, crowned with tender, brandy-braised walnuts infused with savory demi-glace. A bright, lemon-scented walnut gremolata adds a delightful crunch, while delicate curls of aged parmesan complete this flavorful dish. Perfect on its own or as…
