When I was in Italy, I used to love fresh ricotta from the farms around the town, especially when mixed with some sugar! However, now that I’m following a plant-based diet, I stopped consuming dairy products. Finding similar things but fully plant-based, could ease the transition to a plant-based diet for people who find it hard to stop consuming dairy and other animal products. However, this is not to say you should go plant-based but I just want to clarify the way I see it.
What’s Interesting About Plant-Based Ricotta and Why Is It Delicious?
Traditional ricotta is a creamy, a bit grainy cheese that’s popular in both sweet and savory recipes. However, for those of us who are embracing a plant-based lifestyle or simply seeking healthier, more sustainable alternatives, plant-based ricotta is a game changer.
Plant-based ricotta is made with ingredients such as almonds, cashews, or tofu that are finely mixed to imitate the texture and flavor of classic ricotta. The end product is a creamy, rich filling loaded with protein and healthy fats. When you bite into a crepe filled with this delicious ricotta, you’ll notice a smooth, velvety texture and a delicate, nutty flavor. It’s rich without being heavy, giving it the ideal filler for a light but satisfying lunch.
Crafting the Perfect Crepe and Why Are They Delicious?
Crepes are a great way to display the creamy goodness of plant-based ricotta. These tiny, thin pancakes are extremely adaptable and may be filled with a wide range of ingredients to suit any taste. Making crepes may seem difficult at first, but with a little practice, you’ll be flipping them like a pro.
Crepes have a delightfully light and airy texture that complements the smoothness of plant-based ricotta. The secret to a perfect crepe is to make the batter just right—thin enough to spread easily in the pan but not so thin that it tears. When cooked, crepes have a little crispy edge and a soft, flexible middle that’s ideal for rolling or folding around your favorite fillings.
A Simple Recipe to Try
Plant-Based Ricotta
- 1 1/2 x Cup raw cashew
- 1 x Tbsp nutritional yeast (optional)
- 3 x Tbsp water
- 1 x Tbs apple cider vinegar
Instructions
- Soak cashews and lentils
- In a blender or food processor, combine the drained cashews, 1 tbs of apple cider vinegar, 1 tbsp of nutritional yeast (optional) and blend them together
- Blend until smooth, adding water as needed to achieve a creamy consistency
- Once done, get the mixture, wrap it with cheesecloth, and let it set in the fridge
Dosa Crepes
- 1 x cup split red lentils
- 2 1/2 x cups water
- 1/2 x Tsp salt
- 1/2 x Tsp apple cider vinegar
Instructions
- Blend the soaked lentils with water until smooth
- Heat a non-stick pan over medium heat. Pour a small amount of blended lentils into the pan, tilting it to spread evenly
- Cook until the edges start to lift, then flip and cook the other side.
Assembling Your Crepes
- Spread a generous amount of plant-based ricotta onto each crepe.
- Add any additional fillings, such as lettuce and kale, peas, raspberries, nasturtium, and strawberries to make it sweet and savory
- Roll or fold the crepes, and serve immediately.
These freshly made plant-based ricotta and crepes are generally good to keep for 3-5 days in the refrigerator in an airtight container.
Thanks to my fiance, Iasmina, (@lajatattoo) for coming up with this amazing recipe!!
Happy cooking!
