CASHEW-MACADAMIA NUT RICOTTA W / STRAWBERRY JAM ON GLUTEN – FREE TOAST
Prep Time
15 minutes or less + at least 2 hours soak time
Total Time
Cook Time: 15 minutes or less
Inspired by how we eat at The Ranch—plants, all day, every day—this new cookbook from our kitchen features more than 100 plant-based recipes for any meal of the day, along with snacks, desserts, dressings and hot sauces!
In this 250 page, full-color cookbook, you’ll also find recommendations straight from our Ranch chefs: their go-to kitchen tools, must-have pantry items and on-hand staples so you can stock your own plant-based kitchen. Throughout these pages, we also share their vast nutritional expertise in an effort to lend as much insight as possible to the foods you are eating.
Our goal is to inspire you to take a more plant-conscious approach at-home through nutrient-dense, easy-to-make cuisine tested by real people, not expert chefs. We celebrate seasonal spins in each meal category, in addition to showcasing a variety of entertaining menus, including a complete Thanksgiving Dinner!
This cookbook is the next best thing to having our Ranch chefs in your kitchen!The
Ingredients
For the Cashew-Macadamia Nut Ricotta:
1 cup raw cashews and 1 cup macadamia nuts,
both soaked at least 2 hours and drained
1/2 cup water
Juice of 1 lemon
1 Tbsp nutritional yeast
1 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/4 – 1/2 cup almond milk or water,
if needed for blending
For the Strawberry Jam:
2 cups fresh strawberries, roughly chopped
2 Tbsp organic cane sugar
2 Tbsp apple cider vinegar
Your favorite gluten-free bread
Directions
To Make the Cashew-Macadamia Nut Ricotta:
Combine all of the ingredients in a blender and blend on high until
smooth. Add almond milk or water if needed.
To Make the Strawberry Jam:
Place the strawberries into a saucepan over high heat. Add the cane
sugar and apple cider vinegar and stir. Bring down to a simmer.
Keep stirring while mashing the strawberries with a masher. Keep
an eye on it as you stir, within 10 – 15 minutes you’ll see the “jammy”
consistency start to form. Set aside and let cool.
To serve, spread ricotta and jam on your favorite toasted gluten-
free bread.
Recipe Note
xCHEF’S TIP: Add fresh berries to the jam once it’s finished
to create a chunky texture!
