Ricotta Cheese. One of the worlds great delicacies. I remember my grandpa Galfano telling me stories about growing up and some of the things he used to love. One of his favorite things was a Ricotta Cheese Sandwich, with sweet sugar and cinnamon. He said he would have his mother make him 8 sandwiches for work and would eat them all. Back in the day, his sandwich was a dairy one but I know he'd be proud that I have created a sinfully delicious dairy-free version of it. And when you eat this sandwich, you almost feel as if you are eating a lightly sweetened cake. It's satisfying and so tasty, it's a meal and dessert in one. But this sweetened Ricotta can be made sweetened or non sweetened for savory dishes also. Use this Delicious Easy Sweet Ricotta for Bread, Toast, dips, bread puddings, dessert ravioli's or eat it right out of the bowl. The sky is the limit. And please do share your favorite way to enjoy this delightful blend. Love ya and happy eating.
Easy Sweet Ricotta Cheese Recipe:
1 C Raw Almonds
1/2 C Califia Vanilla Creamer (I use this brand because of the thickness and hint of sweetness) (For savory, use unsweetened homemade almond milk.)
1/2 Tsp Vinegar
1/2 Tsp Lemon Juice
1/2 Tsp Lemon Rind
1/2 Tsp Nutritional yeast
water as needed
Put almonds in a bowl and soak with boiling water for about an hour. If the peels pop right off when you pinch the almond, you are good to go. If not, pour out water and add fresh boiling water for another hour and try again. Once almonds are peeled, put almonds into a large measuring cup. Add enough water to get to the 2 cup mark. Add to Vitamix, or blender (a blender will take much longer) and blend until it is mostly smooth. Add the rest of the ingredients and blend for two minutes. Pour into a pan and cook on your stove top on medium heat for 10 minutes stirring every few minutes. Cool for 10 minutes and chill.
Makes 2 1/2 cups. It's freezable too.
One way I use this delicious mixture is to spread on to white bread, sprinkle with sugar and cinnamon. I cut the crusts and cut into small cubes. It's a nice little snack or treat, perfect for afternoon tea, breakfast or heck, I'd eat this all day long for dinner too.
Keep an eye on the blog for other ways to use this culinary treasure also.
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