Cashew Ricotta
25 min
For 4 servings
For the cashew ricotta
- 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
For the strawberry salad
- 500 gstrawberries
- 200 gcucumbers
- 3 sprigsthyme
- 1 pcorange
- 4 tbspagave syrup
- 5 tbspwhite balsamic vinegar
- 2 tbspolive oil
- 1 pinchsalt
- 1 pinchpepper
shopping list
This recipe is on the shopping list for 2 .
Directions
For the cashew ricotta
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.
For the strawberry salad
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.
