Description
When I transitioned to plant-based diet back in 2012 I discovered that soaked and blended raw buckwheat assembled the most to my beloved ricotta cheese. Hence, I came up with sweet vegan ricotta cheese recipe, which is a perfect base to work with or consume as is.
Soak time: 12 hours
Ingredients
Scale
- 100g (3.5oz) raw buckwheat groats, soak
- 100g (3.5oz) raw cashews, soak
- Juice of a half a lemon
- ⅛ tsp. Himalayan salt
- 2 tbsps. birch xylitol
- 2 tbsps. coconut cream (the thick part) or coconut puree
- About 3 tbsps. unsweetened almond milk (depends on the desired consistency)
Instructions
- Soak buckwheat groats and cashews in separate bowls overnight. Then drain and rinse.
- Pour soaked cashews and groats along with the rest of the ingredients into beaker or blender and process until you have creamy and homogeneous consistency. I find it easier with immersion blender, especially for thicker version.
Notes
One serving has 5 GL points.
- Method: Soaking & Blending
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 116 kcal
- Fat: 6.92g
- Carbohydrates: 10.9g
- Fiber: 1.55g
- Protein: 3.4g
