Pour half of the Sage Cream Sauce into a 9x13 baking pan. Transfer to a bowl and whisk in remaining ingredients. So – I menu plan every week (usually) to make things easier on myself. To make Sage Cream Sauce blend cashews with 1 cup of soymilk in a high-powered blender until completely smooth.
#Easy cashew ricotta full
I stare into the fridge and whine that there’s “nothing to eat”, even though the fridge is packed full of deliciousness. Sometimes I forget to make one, and those weeks are just awful.
I’ve always found menu planning to be helpful, but especially when eating a vegan diet. Veggie Soup with Rice Every week, I create a menu plan for the week ahead. Apple Crisp with Coconut Ice Cream (Coconut Bliss)įiled Under: Menu Plans Tagged With: weekly menu plans Our Menu Plan This Week.Avocado Chocolate Pudding with Fresh Fruit.Quinoa Bowl with Oven Roasted Sriracha & Garlic Cauliflower, Chickpeas and Sauted Kale.Individual Mini Pizzas, Cucumber Roll-Ups (Stuffed with vegan ricotta cheese!).Quinoa Tabbouleh, Pasta with Sauted Garlic & Kale.Vegetable Pasta with Fresh Basil & Spices.Quinoa Bowl with Roasted Veggies & Cashew Cream.Spring Salad with Pan-Fried Garlic-Ginger Tofu.Toast with Almond Butter, Fruit Smoothie.Loaded Breakfast Potatoes with Mushroom Gravy.Bagel with Vegan Butter, Fruit Smoothie x2.Smoothie Bowl with Granola, Nuts & Seeds.Here is the menu plan for my family this week: Breakfast: So – I menu plan every week (usually) to make things easier on myself. Any way you choose to eat it, this cheese is incredible!Įvery week, I create a menu plan for the week ahead. This cheese spreads on lasagna very well, but – it’s not just for lasagna! Use this ricotta as a dip, spread on crackers, or even add a dollop to your salad. This gave the ricotta ingredients a bit more time to marinate. After making this in my food processor, I scooped the ricotta into an air-tight container and let it sit in the fridge for about 20 minutes, while I prepared the lasagna noodles and marinara sauce. It came together so easily, and in no time flat. Thankfully, I had already soaked some cashews early that morning to use for something at lunch, which I never ended up making, so I used those cashews to make the cheese. I only had a bit of Daiya shreds left (and I don’t like to eat much processed food, so I keep my Daiya consumption to a minimum, even though it’s delicious!), so that wouldn’t work.Īfter a bit of pondering, I figured I’d make my vegan ricotta cheese to spread throughout the lasagna. The only thing standing in my way of a delicious pan of hot lasagna was that I didn’t have any cheese to use. It was a cold, dreary day, and I was seriously craving some comfort food – and lasagna is my comfort food of choice! Oh a whim, I decided to make lasagna last week.
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