Let’s do savory today! Sweets are nice, but when you are trying to fit into a kind of form fitting wedding dress (one month to go!!), you have to go with the savory side of things. I tend to shy away from vegan ricotta since it never seems to quite get close enough to the real cheese flavor.to give her version a try. Roasted garlic is one of those things that I always kind of forget about making, since it tends to be a bit time consuming, but the addition of the buttery roasted garlic to homemade vegan ricotta is too good to pass up. Really, roasting the garlic just takes 40 minutes a a little patience (because if you handle that stuff before it cools you are looking at some burned fingertips) and after that, it’s just time to blend away until your vegan ricotta is done! The red pepper bruschetta came from the need to use up a gorgeous heirloom tomato I snagged at the farmer’s market last week. I know the season is almost up for those precious beauties and I so wanted to give myself another shot at trying to actually savor the taste of a good tomato. I’ve always been a tomato hater, but when I discovered that ‘hey these are good when they are fresh!’, I’ve been trying to find ways to use them that doesn’t involve masking the tomato texture (i.e. salsa and pasta sauce).
The bruschetta recipe is pretty loose, so season according to your taste. I do recommend tasting the ricotta mixture and adding in garlic accordingly. I made the mistake of dumping a bunch of garlic in, then tasting and the result was very bad breath for me and a blender that stunk of garlic for a good couple of days. I also used a bit of the leftover bruschetta as a mix in with pasta, so the leftovers are pretty dang versatile, if you ask me.
- For the bruschetta:
- 1 large tomato (seeded and chopped)
- 1 red pepper (chopped)
- 1/4 cup white onion (chopped)
- 1 teaspoon dried parsley
- 1–2 teaspoons fine grain sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon balsamic vinegar
- 1 tablespoon nutritional yeast
- For the vegan ricotta:
- 1 1/2 cups cashews (soaked for at least 4 hours and drained)
- 1 head of roasted garlic (see below)
- Juice of 1 lemon
- 2 teaspoons apple cider vinegar
- 2 teaspoons miso
- 1/3 cup water
- 2 tablespoons nutritional yeast
- 1 teaspoon fine grain sea salt
- To make the bruschetta: Combine all ingredients in a small bowl, toss together and chill until needed.
- To roast the garlic: Cut off the top of the head of garlic, top with olive oil, wrap in foil and roast at 400 degrees F for 40 min.
- To make the garlic ‘ricotta’: Combine all of the ingredients in a blender, using only half of the head of roasted garlic to start. Blend on high, until mixture starts to become smooth and creamy, 1-2 mins.. If needed, add additional water to keep mixture blending. Taste and add more roasted garlic according to taste. Transfer to a sealed container and refrigerate for an hour before serving.