Featured Recipe: Caprese Salad
This is one of my all time favorite things to eat. This is a great dairy free alternative to the classic Mozzarella Caprese Salad
Raw dairy free ricotta cheese
Ingredients:
1 cup walnuts
1 cup pine nuts
1/3 cup miso
1/2 cup fresh parsley
2 cloves garlic
2 tablespoons lemon juice
1 cup water (or as needed)
Directions:
1. Pulse garlic in food processor until processed into small pieces.
2. Add walnuts and pine nuts and process until ingredients become almost powder-like.
3. Add miso and lemon juice. Process again, and drizzle water in while processing until the texture resembles that of a chunky ricotta cheese.
4. Add fresh parsley and process briefly to distribute parsley evenly through cheese.
This delicious, dairy-free ricotta cheese will keep in an air-tight container in the refrigerator for up to four days.
Layer sliced tomatoes and basil leaves on your plate. Add minced garlic and onion powder to taste. Top with vegan “ricotta” and drizzle with olive oil and balsamic vinegar.
