Rating5/5 (from 1 ratings)5
1½ cups cauliflower
1½ cups white cabbage
½ cup up to 1 cup cashew whipped cream (see my recipe on this website)
1 teaspoon sea salt
2 olives (optional)
1 teaspoon any herbs seasoning of your choice (Italian would be preferred)
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon onion powder
1. In a small food processor with a S blade or a mixer, blend all ingredients. The mixture would not blend to a thick cream. Instead, it will grind the cauliflower and cabbage to very small pieces. All the other ingredients will be dissolved. If you do not use the cashew whipped cream (cashew-naise), the mixture will be loose. The cream sticks it together with a lumpy texture, like ricotta.
2. You could use another kind of raw mayonnaise, but it has to be very-very creamy thick, like the cashew whipped cream recipe, which is sweet. Please adjust sea salt on this ricotta recipe to make it a bit more savory than sweet.
Jirizarry's ThoughtsBy jirizarry
I was trying to create a kind of ricotta caneloni using zucchini. I wanted a raw ricotta-like filling.
I know a recipe using tofu, but tofu is cooked.
So I thought about cauliflower and spitskool. Spitskool is the Dutch name of a kind of white cabbage. This one is not round, but kind of pear form like. I have no idea what is the English name of this cabbage.
You can use any white cabbage type for this recipe.
Note: I find it goes very well with the Marinara Sauce recipe on this website. I just assembled a zucchini two-layer lasagna using this ricotta filling and the marinara sauce as the fillings for each layer.
The flavors mixed perfectly, at least for my taste. Even my husband, who would not like a cold or room temperature raw lasagna found the ricotta and Marinara Sauce filling incredibly delicious.
It did not as the real ricotta-tomato consistency of a ricotta lasagna or cannelloni.
The picture I attached to this recipe is the picture of the lasagna I put together. I forgot to take a picture of the ricotta filling alone. You can see it a bit from the sides, but not much. Next time, I will take a picture and then attach it to this recipe.
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