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1 Dairy Free Ricotta (Savoury)

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Dairy Free Ricotta (Savoury)

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Ingredients

10 portion(s)

Dairy Free Ricotta

  • 300 g cashews, soaked, (Pre-Soaking Weight)
  • 150 g water
  • 50 g tahini
  • 15 g savoury yeast flakes
  • 5 g agar agar powder
  • 5 g lemon juice
  • pinch salt
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  • 6
    2h 0min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Dairy-Free Ricotta

  1. Weigh all ingredients into mixing bowl.

    Blend 1 min / spd 9

    Scrape down sides of bowl, and heat 5 mins / 60°C / spd 2*

    Use immediately or refrigerate for up to two-weeks in an airtight container.

     

    *Cooking step can be omitted for raw-food diets

    ** Recipe adapted from //yumuniverse.com/dairy-free-ricotta-cheese/

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Tip

Also suitable for TM31

Serve as a dip, or use in lasagna or other recipes where savoury ricotta cheese is called for.

Pinenuts or almonds can be used in place of cashews.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great flavour, will be

    Submitted by gfKirsty on 26. August 2016 - 10:27.

    Great flavour, will be perfect for a flan! Thank you.

    I will probably try processing for 30 secs on Speed 6 next time, as I prefer a chunkier style "ricotta", this recipe processed to a very smooth consistency, more like a dip. 

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