"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"
"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.""
Watermelon seed kernels blended with cashews and water produce a smooth plant milk that becomes ricotta when heated and strained. Straining through a nut milk bag yields a liquid with minimal pulp. Gentle heating over medium-low encourages tiny curds to form and solidify while whey bubbles appear. Salt is stirred in once curds form, then the mixture is drained in a sieve or ricotta mold until it reaches the desired firmness. The recipe yields about 1 1/2 pounds and stores refrigerated for up to two weeks. Cashews are required for proper texture and flavor.
Read at Boston Herald
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