“Millions saw the apple fall, but Newton was the one to ask why.” Bernard Baruch
Does the above quote have anything to do with the recipe below. No. We got that out of the way.
Lately, my maturing body, has moved from “I can eat anything” to “Is there a duck following me around the house?” I think the culprit is dairy. You are no longer the cream in my coffee. You are the almond milk, which would not make a very good song nor very good coffee. My opinion.
And, worse yet, I’ve had this craving for comfort foods along the line of noodle dishes. Trying to avoid gluten (no lectures please) and testing the effects of dairy (abstinence) is not a good start for creating noodle dishes.
The easiest part of this adventure would be the noodles, also known as pasta if you’re not from Polish heritage. I am. They were always called noodles.
To take care of the gluten issue in noodle dishes there is gluten free pasta. You could also substitute zucchini, eggplant, or spaghetti squash. But the cheese! Of course there’s an answer.
1 1/2 cup raw cashews, soaked about 3 hours
1/2 cup water
juice of large lemon
1 1/2 T nutritional yeast
garlic, 1 clove
1/4 t onion powder
S&P to taste
After the cashews have soaked (this plumps and softens them) drain and place them into a food processor with the remaining ingredients. Process and scrap down the sides every few minutes.
Taste and adjust to please your own self. Some like saltier ricotta.
This “ricotta” should be stored in the fridge in an airtight container for an hour or two before use. This will firm it up. If it becomes too thick over time you can always thin it with a bit with water.
This recipe makes about 2 cups and will keep for about a week.
Noodle creation to follow.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.