Today I am sharing the recipe for Vegan Almond Ricotta because I love the creamy texture, and this recipe is full of flavor. Nancy got the recipe from Miyoko Schinner, who wrote the cookbook Artisan Vegan Cheese,which is the bible for vegan cheese-making. I can’t believe how quick and simple this recipe is to make. The ricotta is everything you want a soft spread to be: fresh, creamy, and flavorful. This recipe is a dream come true for anyone like me who can’t digest dairy but loves soft cheese.
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I have been researching and experimenting with beans in the kitchen, and now I have a bean recipe that is very tasty and surprisingly pleases the foodie in me.
What I like best about this jam recipe is that it doesn’t use commercial pectin to thicken the jam. It uses natural pectin in the form of lemon juice and apple, which are easy to have on hand. This type of pectin doesn’t firm up as densely as boxed pectin. The consistency is looser and has a very homemade quality. The jam can be used on toast and or as a topping for yogurt or cheesecake.
Making your own dried herbs is the best cooking tip I ever received. I have a drawer full of store bought spices. I must confess that I don’t replace them yearly. Now they get used much less often since I learned how to dry my own herbs. This simple technique is the best cooking tip […]
Hi! I'm Dana, and I'm passionate about food and travel. I'm a foodie first, so every healthy recipe I create has to be delicious. You can find me tinkering in the kitchen or obsessively researching vacations. I have curated all the best things to eat and do at my favorite destinations. Hope you'll join my journey. [Read More]
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