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Cashew Ricotta

Cashew Ricotta

25 min
For 4 servings
  • 180 gcashew nuts
  • 200 mlwater for soaking
  • 5 tbspwater
  • 500 mlsoy drink
  • 50 mllemon juice
  • 1 tsppepper
  • 1 tspsalt
  • 2 tbspyeast flakes
  • 1 pcStraining cloth
  • 500 gstrawberries
  • 200 gcucumbers
  • 3 sprigsthyme
  • 1 pcorange
  • 4 tbspagave syrup
  • 5 tbspwhite balsamic vinegar
  • 2 tbspolive oil
  • 1 pinchsalt
  • 1 pinchpepper

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Directions

mug 0.6 l
multi-purpose blade
whisk
jug 1.0 l
Slicesy®
blade no. 4
Place the cashews in the bamix® 0.6 l beaker and pour cold water over them. Then cover and leave to soak for at least 8 hours.
Bring the soy drink to the boil, stirring occasionally. Using the bamix® whisk, gradually stir the lemon juice into the soy drink until it curdles. Leave the mixture to cool for about 15 minutes until it becomes more solid. Then place a sieve over a suitable bowl and line with a straining cloth. Pour in the curdled soy drink, squeeze gently with your hands and leave to drain for about 5 minutes.
Drain the cashews and rinse in cold water. Then put the cashews in the bamix® 1.0 l jug with 4 to 5 tbsp of cold water, salt and yeast flakes and blend finely using the bamix® multi-purpose blade. Put the nut and soy mixture together in a bowl and mix with the bamix® multi-purpose blade. Shape the ricotta mixture as desired.
Cut the strawberries into thin slices. Finely slice the cucumber with the bamix® SliceSy® and blade no. 4. Strip the leaves from the thyme. Grate 1 tbsp orange zest and squeeze out 2 tbsp juice. Heat the orange juice with the agave syrup, white balsamic vinegar and olive oil in a small saucepan over low heat, stirring with the bamix® whisk. Add the orange zest and thyme. Season with salt and pepper.
Arrange the cucumber and strawberry slices. Form 16 walnut-sized balls from approx. 280 g cashew ricotta and place them on the salad. Pour the dressing over the salad.

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