Vegan Basil Ricotta Recipe By Tasty

VEGAN BASIL RICOTTA PINWHEELS

Vegan Basil Ricotta Pinwheels image

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

Time 15m

Number Of Ingredients 12

Ingredients

1/2 cup soaked unsalted cashews (Soak them for about 30 minutes. If you have a heavy duty blender it also works without soaking.)
1/4 cup almond milk
7 oz firm tofu (1 block)
1 teaspoon white wine vinegar
about 20-25 fresh basil leaves
1 small clove of garlic
salt
pepper
8 corn flour tortillas
About 7 oz fresh spinach
2-3 tomatoes, chopped into small pieces
1/2 cup black olives, cut into rings

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.

VEGAN BASIL RICOTTA RECIPE BY TASTY

Vegan Basil Ricotta Recipe by Tasty image

Here's what you need: raw cashews, fresh basil leaf, lemon, salt, water

Provided by Merle O'Neal

Categories Sides

Yield 3 servings

Number Of Ingredients 5

Ingredients

1 cup raw cashews
1 cup fresh basil leaf
½ lemon, juiced
½ teaspoon salt
6 fl oz water

Steps:

Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
Add the boiled cashews, basil, lemon juice, and salt to a blender. Start to blend, then slowly add the water while the blender is running until the "ricotta" reaches your desired consistency.
Serve immediately or store in the fridge for up to 4 days.
Enjoy!

Nutrition Facts : Calories 181 calories, Carbohydrate 11 grams, Fat 13 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams

HEIRLOOM TOMATO TART WITH VEGAN BASIL RICOTTA RECIPE BY TASTY

Heirloom Tomato Tart With Vegan Basil Ricotta Recipe by Tasty image

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

Ingredients

1 ½ cups raw cashews
3 cups warm water
1 cup fresh basil leaves, packed, thinly sliced, divided (plus 1/4 cup (10 G))
1 ½ cups fresh spinach, loosely packed
2 tablespoons fresh lemon juice
2 tablespoons olive oil, divided, plus 1/4 cup (60 ml)
¾ teaspoon kosher salt
¾ cup cold water
3 heirloom tomatoes, varying in size and color
1 package filo dough, room temperature
4 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes, optional
½ teaspoon flaky sea salt

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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