In her latest cookbook, “The Vegan Creamery,” chef Miyoko Schinner introduces a plant-based alternative to traditional ricotta using watermelon seed milk. This innovative approach captures an “incredibly milky flavor and delicate texture with a hint of grassiness, reminiscent of its dairy counterpart.” Chef Schinner emphasizes that including cashews is essential to achieving the right consistency and flavor in this vegan ricotta.
Watermelon Seed-Cashew Ricotta Recipe
Makes approximately 1.5 pounds (675 g)
Ingredients
– 1 cup (140 g) watermelon seed kernels
– 1/2 cup (70 g) cashews
– 4 cups (950 ml) water
– 1/2 teaspoon fine sea salt
Directions
1. Begin by blending the watermelon seed kernels, cashews, and water together in a blender. Process until you reach a smooth, milky consistency.
2. Pour the mixture through a nut milk bag into a pot, allowing the milk to strain out. Expect only a small amount of pulp to remain.
3. Heat the strained milk over medium-low heat, stirring occasionally with a silicone spatula. As the mixture heats, you will notice tiny curds beginning to form and solidify, accompanied by bubbly whey.
4. Once the majority of the mixture has transformed into curds, add the fine sea salt to enhance the flavor.
5. Next, pour the curds into a sieve or ricotta mold that is set over a bowl. Allow the ricotta to drain for 30 minutes to an hour. If you prefer a firmer consistency, you can place it in the refrigerator for a longer period.
6. Once it has reached your desired firmness, transfer the ricotta to a storage container.
7. The watermelon seed-cashew ricotta can be stored in the refrigerator for up to 2 weeks, making it a versatile and delicious addition to various dishes.
This homemade vegan ricotta serves as an excellent ingredient in a variety of recipes—from spreads and dips to toppings for pasta and salads. Its unique flavor profiles and textures make it a delightful substitute for those seeking dairy-free options without compromising on taste.
