Vegan Basil Ricotta Recipe By Tasty
VEGAN BASIL RICOTTA PINWHEELS
These vegan basil ricotta pinwheels are perfect for a quick and healthy lunch. They're also a real crowd pleaser at parties and family get-togethers.
Provided by Sina
Categories Main Course Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- First make the basil ricotta cheese: Place all ingredients in a food processor and process until smooth.
- Divide the basil ricotta evenly on the tortillas. Top with fresh spinach, chopped tomatoes, and black olives.
- Tightly roll up the tortillas. Press edges to seal. Trim off the ends and cut each roll into 6-8 slices.
HEIRLOOM TOMATO TART WITH VEGAN BASIL RICOTTA RECIPE BY TASTY
Fresh heirloom tomatoes are the star of the show in this gorgeous tomato tart. Keep it dairy-free with vegan ricotta that uses cashews to replicate the creamy texture of cheese. Make this at the height of tomato season for your next summer get-together!
Provided by Rachel Gaewski
Time 4h50m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Combine the cashews and warm water in a medium bowl. Cover and soak for 3 hours, then drain, discarding the soaking water.
- Make the ricotta: In the bowl of a food processor, combine the whole basil leaves, spinach, lemon juice, 1 tablespoon of olive oil, and the kosher salt. Process for 30 seconds, until all of the leaves are broken down into a dark green paste.
- Add the soaked cashews and cold water. Blend for 15-30 seconds, until the cashews are broken down but the mixture is not completely smooth, resembling the texture of ricotta. Set aside.
- Preheat the oven to 375˚F (190˚C). Line a 13x18-inch (33x45 cm) baking sheet with parchment paper.
- Remove the stems from the tomatoes, then slice into ⅛-inch (3 mm) thick rounds.
- Unroll the filo dough into a flat sheet. Carefully transfer a single layer of dough to the prepared baking sheet and lightly brush all over with olive oil. Place another sheet on top and brush lightly with olive oil. Repeat stacking and brushing with the remaining sheets of dough. Brush the edges of the filo dough with more olive oil to make sure they become golden brown and crispy when baking.
- Dollop the ricotta over the top layer of filo and spread in an even layer, being careful not to tear the dough.
- Layer the tomato slices over the ricotta, covering entirely. Drizzle the remaining 1 tablespoon olive oil over the tomatoes. Top with the sliced garlic and red pepper flakes, if using, on top.
- Bake for 25-30 minutes, until the edges of the filo dough are golden brown and the tomatoes are cooked but not mushy.
- Garnish with the thinly sliced basil and flaky sea salt, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
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- Cut the sprouted tofu in half. Soak as much water out from each sprouted tofu half as possible. I use paper towels to squeeze out the water, especially since you don't need to worry about keeping the tofu in tact. Depending on how much water remains in the tofu after squeezing it out, you may or may not need to add additional water into the mix while blending.
- Add the tofu, along with all the other ingredients, except for the additional water, into a food processor.
- Pulse a few times until you come to a thick, yet somewhat smooth consistency. The basil leaves should not be completely blended in and the tofu should not become a puree (in other words, the final mixture should still be white in color from the tofu with the basil very finely chopped and mixed in).
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