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Sun-Dried Tomato, Basil and Kalamata Olive 'Ricotta' Spread [Vegan, Gluten-Free]
Is there an herb more versatile than basil? You can pretty much do anything you like with it, from pasta sauce to spreads to a few spare leaves in a crisp, summer salad. Flavorful and bright, it makes any dish more special and this creamy spread is no exception. I've... Read More
Ingredients You Need for Sun-Dried Tomato, Basil and Kalamata Olive ‘Ricotta’ Spread [Vegan, Gluten-Free]
How to Prepare Sun-Dried Tomato, Basil and Kalamata Olive ‘Ricotta’ Spread [Vegan, Gluten-Free]
- Combine all of the ingredients (except Optional) in a food processor and run until mixed to your satisfaction. If it seems too thick, add a bit of nondairy milk or plain vegan creamer. Pack into a shallow container, seal and refrigerate.
- In a food processor, mix about 3 cups of the crumbled tofu, the ground cashews, the lemon juice and salt until they are VERY smooth. Then crumble in the remaining tofu and process again. The resulting mixture should be mostly smooth, but with a little graininess-- it doesn't have to be like cream cheese.
- Scoop the "ricotta" into a plastic container and refrigerate. It firms up when chilled.
- Place the hot water and almonds in a blender and blend until a very smooth "cream" results-- be patient! It cannot be grainy. Add the rest of the ingredients and blend again well.
- Pour the mixture into a medium, heavy-bottomed saucepan and stir constantly over medium-high heat until it thickens and comes to a boil. Turn the heat down to medium and cook 1 minute more, stirring.
- MICROWAVE OPTION: Pour the mixture into a large microwave-safe bowl or beaker. Cook in microwave oven for 2 minutes at 100% power. Whisk. Microwave 1 to 2 minutes more, or until thickened.
- Scrape the mixture into a container and let it come to room temperature. Beat it with a whisk or electric hand mixer. Cover and chill. When it is chilled and firm, mash and stir it with a fork, until it has some texture. Refrigerate.
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Hello! I am hoping you can help… we are going dairy free to help heal, but also have coconut sensitivity and cashew allergy. Can you recommend a "cream" ingredient/recipe for us? Wondering if using almonds, macadamia nuts, chickpeas, etc. may produce a good alternative. Thank you!
Hi Heather! Check out this article for tips and tricks that go beyond coconut and cashews: https://www.onegreenplanet.org/vegan-food/ingredients-that-can-help-you-hack-dairy-out-of-every-dish/
Let us know if that helps. :)