Cashew Ricotta Cheese (No Tofu Needed, No Milk Needed)

Ricotta made of 100% Curdled Cashew Protein
It's light.  It's fluffy.  It's creamy.  It's ricotta cheese.  Nope.  It's a result from a wierd science project- a molecular process that my unscientific mind does not understand.  It involves the curdling of proteins when the conditions are right - what those specific conditions are, I do not know.  Maybe someone out there can shed some light?



This product came out of my new soymilk maker.  Here's what went down:  First, I was in a hurry so I threw in about 3/4 cup of frozen raw cashews into the mill chamber.  The machine itself heats up water, then churns and grinds up the nuts as it steams them.  The fine particles seep through the chamber through small holes and permeate the water to make milk.  When the process was done, I opened it up and found that the milk had curdled, a rather large percentage of it- I would say 75%.  This didn't happen before, when I made cashew milk with a 1/2 cup of soaked cashews.  I only got a little curdling.





Well, regardless of how this happened, I'm happy to have made this discovery!  Another reason to love my soymilk maker!  The texture is amazing- light and melts in your mouth.  Slightly sweet and nutty like cashews, but takes on new flavors easily.  And, this is 100% cashews- no tofu or dairy added!