Using watermelon seed milk as a base for vegan ricotta creates “an incredibly milky flavor and delicate texture with a hint of grassiness, reminiscent of its dairy counterpart,” writes chef Miyoko Schinner in her new cookbook, “The Vegan Creamery” (Ten Speed Press, $27). “Note that the addition of cashews is an imperative, not an option,” she adds.
Watermelon Seed-Cashew Ricotta
Makes about 1 1/2 pounds (675 g)
INGREDIENTS
1 cup (140g) watermelon seed kernels
1/2 cup (70g) cashews
4 cups (950ml) water
1/2 teaspoon fine sea salt
"The Vegan Creamery" by North Bay-based vegan chef and founder of farm animal rescue Rancho Compasión Miyoko Schinner is out now. (Courtesy Ten Speed Press)DIRECTIONS
In a blender, combine the watermelon seeds, cashews and water and process until a smooth milk is achieved. Pour this through a nut milk bag and squeeze to strain the milk into a pot. There will be only a small amount of pulp.
Heat the milk over medium-low heat, occasionally scraping the bottom and sides with a silicone spatula. As it heats up, tiny curds will form and solidify, with the boiling bubbles formed from the “whey.” When almost the whole mass has formed curds, stir in the salt and then pour it through a sieve or ricotta mold set over a bowl. Let the mixture drain for 30 minutes to 1 hour, or longer in the refrigerator until it is as firm as you like.
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— Courtesy Miyoko Schinner, “The Vegan Creamery” (Ten Speed Press, $27)
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