Recipe Directions
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 Thoughts
By 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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Comments
Top voted
carrie6292
Jun 08, 2010
I combined this recipe with another... what i did was process almost a whole head of cauliflower, a clove of garlic (i actually did 2 cloves, but it was very strong), a cup of spinach, salt, a little olive oil and about a 1/4 cup of pine nuts (you really didn't need to add a nut...). It was very good and did remind me of the consistancy of ricotta. You don't get the same flavor, but it worked for me :) I made zucchini roll ups with it. Very good! And, healthy if you don't use the nuts!
writeeternity
Nov 29, 2009
This is such an interesting recipe. I'd be tempted to use fresh garlic, basil and spinach- but then it wouldn't be the beautiful creamy color of yours! I'd love to see a raw calzone made with this. I wonder if dehydrating the cauliflower beforehand would make it better or worse? Adding lemon might soften the vegetables a little too. I was just thinking I wonder how sauerkraut would taste in this instead of the cabbage. There are so many possibilities with this! It's awesome!
SillyGooseMama
Jun 07, 2010
I tried this last night. The texture was awesome and definitely reminded me of ricotta cheese, the cashew whipped cream was too sweet and tasted very coconutty, it just didn't "match" with a savory dish. I may try again with a different oil, or maybe avocado would work with the cashews to make a cream?
All
carrie6292
Jun 08, 2010
I combined this recipe with another... what i did was process almost a whole head of cauliflower, a clove of garlic (i actually did 2 cloves, but it was very strong), a cup of spinach, salt, a little olive oil and about a 1/4 cup of pine nuts (you really didn't need to add a nut...). It was very good and did remind me of the consistancy of ricotta. You don't get the same flavor, but it worked for me :) I made zucchini roll ups with it. Very good! And, healthy if you don't use the nuts!
SillyGooseMama
Jun 07, 2010
I tried this last night. The texture was awesome and definitely reminded me of ricotta cheese, the cashew whipped cream was too sweet and tasted very coconutty, it just didn't "match" with a savory dish. I may try again with a different oil, or maybe avocado would work with the cashews to make a cream?
writeeternity
Nov 29, 2009
This is such an interesting recipe. I'd be tempted to use fresh garlic, basil and spinach- but then it wouldn't be the beautiful creamy color of yours! I'd love to see a raw calzone made with this. I wonder if dehydrating the cauliflower beforehand would make it better or worse? Adding lemon might soften the vegetables a little too. I was just thinking I wonder how sauerkraut would taste in this instead of the cabbage. There are so many possibilities with this! It's awesome!
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