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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
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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