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 completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
Wet Walnuts are flavorful gems that are not just a snacking delight – they’re a versatile ingredient that can elevate your culinary game.
