This recipe was inspired by the delicious dish I had at Café Gratitude. While it was listed on the kid’s menu, I think it really is appropriate for kids of all ages.
Ingredients
- Cashew Ricotta by the Simple Veganista (recipe below)
- Favorite jar of marinara sauce
- Gluten-free spiral pasta
Directions
- Make the cashew ricotta per the directions from the Simple Veganista.
- Heat marinara sauce in pan and add in the cashew ricotta.
- Prepare pasta per directions on the box.
- Mix al dente pasta and vegan vodka marinara sauce together.
- Serve up.
- You are welcome.
Cashew Ricotta Cheese from The Simple Veganista
http://www.simple-veganista.com/2012/10/cashew-ricotta-cheese.html
Ingredients
- 1 1/2 cups raw cashews, soaked
- 1/2 cup water
- juice of 1 large lemon or 1 tablespoon apple cider vinegar
- 1 – 2 tablespoons nutritional yeast, optional
- 1 garlic clove
- dash of onion powder
- himalayan sea salt & cracked pepper, to taste
- Soak the cashews for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.
- Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.
- Store in an airtight container in the refrigerator for an hour or two, this will stiffen the mixture a bit. You can also prepare your dish straight away without refrigeration if needed. Refrigeration will thicken the mixture a bit. If it becomes too thick, add a tad of water and mix well.
- Makes approx. 2 cups. Stores in refrigerator for up to a week.
