Faux Ricotta

--> An interesting ricotta replacement – excellent in lasagna and also as a filling for ravioli.

1-1/2 cups Cannellini (white kidney) beans, drained and rinsed well

3 tablespoons lemon juice

1 tablespoon agave nectar, or honey

1 teaspoon parsley flakes, or 1/2 teaspoon dried basil (or 3 fresh basil leaves)

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

1. Select storage container with airtight lid that can be refrigerated.
2. Drain beans into colander; rinse very well; shake off excess water.
3. Place half the beans into food processor or blender; blend until smooth; add lemon juice, agave nectar, parsley, sea salt, and garlic powder; blend to combine well.
4. Add remaining beans; pulse to blend – leaving mixture lumpy.
5. Scoop ricotta into storage container; refrigerate overnight or for at least 6 hours.
6. Store in refrigerator up to 5 days.
7. Use as you would dairy-based ricotta.

Servings: 2-1/4 cups

Preheat: None

Prep Time: 5 min

Cooking Time: None

Variations

To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.