This super milky ricotta — by the queen of vegan cheese herself, Miyoko Schinner — comes together in four steps and with just four ingredients.
Blitzed with water and cashews, watermelon seeds make an incredibly milky base for this ricotta — from Miyoko Schinner’s latest book The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More — imparting a subtle grassiness reminiscent of its dairy counterpart.
1 cup watermelon seed kernels
½ cup cashews
4 cups water
½ teaspoon fine sea salt
DON’T MISS OUT: Get breaking news, recipes, and our weekly vegan deal by signing up for our FREE VegNewsletter
JUMP TO … Latest News | Recipes | Guides | Health | Subscribe
Here at VegNews, we live and breathe the plant-based lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission, but in no way does this effect the editorial integrity of VegNews.
